Tag Archives: waffle

I Saw Cinnamon

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


  • 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


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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Gone Pecan

It’s been a little while since we’ve celebrated a holiday here on the blog.  So, lucky for us, it is International Waffle Day.  This is not to be confused, of course, with plain old regular National Waffle Day.  International Waffle Day originated in Sweden, and is nine months before Christmas, marking the day when the women would start their spring tasks.  One of those tasks was to make waffles, due to the abundance of fresh eggs in the spring.  National Waffle Day, on the other hand, just marks the anniversary of the patent for the waffle iron on August 24, 1869.  So, five months from now, perhaps we will celebrate that auspicious occasion. Today, we’re celebrating the very important International Waffle Day by making pecan waffles.

I found this recipe at The Kitchn, where it was asserted that this would probably become my favorite waffle recipe.  I will say, it just might be.  I like the crunch of the pecans contrasting with the softness of the waffle.  Yes, I said softness.  I think a good waffle should be soft, but not flimsy.  It should have a little crunch to it, but not be crunchy throughout.  The pecans are enough of a filling on their own, but I do wonder what would have happened if I had also tossed in some chocolate chips.  I might need to find out.  Soon.

Pecan Waffles


  • 3/4 C. all-purpose flour
  • 1/4 C. cornstarch
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 cup buttermilk
  • 1/4 C. milk
  • 6 Tbsp vegetable oil
  • 1 egg, separated
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. almond extract
  • 1 Tbsp sugar
  • 1/2 C. chopped pecans

Heat waffle iron according to desired setting. Preheat oven to 200°.

Sift together flour, corn starch, salt, baking powder, and baking soda.

In a separate bowl, whisk together the buttermilk, milk, oil, egg yolk, vanilla extract, and almond extract until well combined.

Using a hand mixer, beat the egg white until light and fluffy.

Add the sugar and continue beating until the mixture is thick and glossy and stiff peaks form.

Pour the milk mixture into the dry mixture and stir until just combined.

Gently fold in the egg whites until no visible egg is remaining.

Pour batter into the waffle iron and sprinkle generously with chopped pecans.

Cook according to waffle iron manufacturers instructions.

Keep cooked waffles in the warm oven in one flat layer until ready to eat.

Sprinkle the waffles with any remaining pecans and serve with desired toppings (butter, fruit, whipped cream, syrup).

Makes 2-4 servings, depending on waffle size.

Source: The Kitchn 

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