Cinnamon Belgian Waffles

Sometimes, I make something that I’m not all that delighted with.  It could be that the flavor isn’t what I expected, or that the texture doesn’t match up with what I think it should be.  Usually, I don’t share those recipes because I feel like I haven’t perfected them, and shouldn’t pass them along until the problem has been solved.  Then, I made these waffles and realized that just because I think they aren’t perfect doesn’t mean you might not.  The flavor of these waffles is fantastic, but the texture is a little softer than I think it should be for a Belgian waffle.  It didn’t turn out to be the crunchy outside, cake-like inside that I like in a Belgian waffle.  It did turn out to be pretty good with some butter and syrup though.

I’m not exactly sure why the texture was an issue.  The outside was crispy, but the inside just never turns out like cake when I use this recipe.  It turns out close, but just not quite.  At any rate, the taste makes up for what lacks in texture.  I’m not entirely sure why these were called Disney’s cinnamon Belgian waffles, but my best guess is they taste similar to one of those Mickey face shaped waffles they serve up at Disney restaurants.  I am sure that they were a nice breakfast on Saturday morning, even if they fell short of perfection.

Cinnamon Belgian Waffles

Ingredients:

  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1 C. buttermilk
  • 1/4 C. butter, melted
  • 1 C. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 Tbsp. white sugar
  • 1/4 tsp. salt
  • 2 egg whites
  • 1 Tbsp. ground cinnamon

Directions:

Heat waffle maker to highest heat setting.

In a medium bowl, whisk together the egg yolks, vanilla, buttermilk and melted butter until well blended.

In a separate bowl, combine the flour, baking powder, baking soda, sugar, salt, and cinnamon.

Stir the flour mixture into the buttermilk mixture.

In a separate bowl, whip the egg whites with an electric mixer until stiff peaks form.

Fold the egg whites gently into the batter.

Spoon batter onto the hot waffle iron (how much batter you will use depends on the size of your waffle maker- for mine, I used 1 C. of batter per waffle).

Close the waffle iron and cook the waffle until golden brown.  Waffles are generally cooked through when steam subsides.

Makes 3-4 large waffles.

Source: Recipe Secrets

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