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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A friend shared the recipe for these light and delicious waffles, writes Amy Gilles from Ellsworth, Wisconsin. The cinnamon cream syrup is a nice change from maple syrup...and it keeps quite well in the fridge. Our two children also like it on toast. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 eggs, separated |
2 cups milk |
1/4 cup canola oil |
cinnamon cream syrup: |
1 cup sugar |
1/2 cup light corn syrup |
1/4 cup water |
1 can (5 ounces) evaporated milk |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
Directions:
1. In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions.
2. Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. Yield: 10 waffles (6-1/2 inches) and 1-2/3 cups syrup.
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