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Author Notes: I originally found this recipe in the Joy of Cooking, but I tinkered with it until I got just what I was in the mood for. Instead of egg whites, whole eggs are used for a richer waffle, and cinnamon sugar gets nice and crunchy in the waffle iron. I also use as much butter as possible for a waffle that is fluffy on the inside and crisp on the outside. —Angela Grills
Makes about 12 waffles
cups All-Purpose Flour
teaspoon Vanilla Extract
cup Unsalted Butter, Melted
- Mix together cinnamon and sugar in a small bowl. Set aside.
- In a large bowl, mix together flour, baking soda, and salt.
- In a separate bowl, combine melted butter, eggs, vanilla, and milk.
- Pour wet ingredients into dry ingredients. Whisk together until just combined. The batter should be lumpy.
- Ladle 1/2 cup batter into a preheated waffle iron. Sprinkle cinnamon sugar mixture on top of batter. Close waffle iron lid.
- Remove waffles when they have turned a golden brown, about two minutes. Add butter, syrup, and enjoy!
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
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