This morning I felt like trying a new waffle recipes. I doubled the recipe just so I would have some to freeze (my oldest loves to have waffles or pancakes in the morning before school – freezing them makes that possible). These were very yummy. They tasted just like French toast! And yes, those are farm animal waffles – I love my farm waffle maker. I also made sausage links for the boys – they love Lil’ Sizzlers sausage and it is on sale this week for $1 a box at Reasors! I stocked up – the cheapest I can normally find it is $1.77!
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1 cup all-purpose flour (I needed 2 cups since I doubled it – I used 3/4 cup wheat flour and the rest all-purpose)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon white sugar
- 1/4 teaspoon salt
- 2 egg whites
- 1 pinch ground cinnamon (I used 1 teaspoon)
- Preheat your waffle iron.
- In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
- Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.