Cinnamon Belgian Waffles Recipes

Steps:

• Mix all of the dry ingredients together in a large bowl and whisk to blend, then set aside.
• In a small bowl, beat the egg whites until stiff peaks form.
• In another bowl, add the egg yolks, vanilla, oil and milk, whisking slightly to combine.
• Add the egg yolk mixture to the dry ingredients and beat until well mixed.
• Fold in the egg whites just until combined.
• Make waffles according to the machine instructions.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt.
• In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good.
• Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes.
• Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

Steps:

• Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
• Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
• Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Fold the the beaten egg whites into the batter.
• Preheat a waffle iron and coat with cooking spray.
• Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.

Steps:

• In a medium bowl, beat eggs, milk and oil.
• Add in flour, baking powder, sugar, salt, cinnamon and vanilla.
• Mix until smooth.
• Pour desired amount into pre-heated waffle iron.
• Cook for 3-4 minutes.

Steps:

• For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
• Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples.
• For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup.
• Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside.
• For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup)

Steps:

• 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.

Steps:

• For cinnamon peach compote:.
• Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan.
• Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes.
• For Waffles:.
• Put oven race in middle position and put a large metal cooling rack directly on it.
• Preheat oven to 250°F and preheat waffle iron.
• Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl.
• Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined.
• Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
• Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes.
• Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner.
• NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.
• To serve:.
• Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.

Steps:

• Sift flour, salt, cinnamon, baking powder, and sugar together.
• Separate eggs.
• Beat egg yolks.
• Add milk and melted butter.
• Combine wet and dry ingredients.
• Beat until smooth.
• Add apples.
• Beat egg whites until stiff; fold into batter.
• Bake until done.