MAPLE WALNUT WAFFLES
These light, delicious waffles are from the Canadian Living website. Serve topped with whipped cream, maple syrup and a sprinkle of toasted walnuts. Yummy!
Provided by Irmgard
Categories Breakfast
Time 20m
Yield 8 waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the two flours, walnuts, baking powder, baking soda and salt.
- In a smaller bowl, whisk together the eggs, buttermilk, butter and maple syrup.
- Pour the liquid mixture over the flour mixture and stir just until combined.
- Heat the waffle iron.
- For each waffle, brush lightly with vegetable oil.
- Pour in sufficient batter to spread to the edges (I have a Belgian waffle iron so for this type you would need approximately 1-1/2 cups of batter.).
- Close the lid and cook until crisp, golden and the steam stops, about 4 to 5 minutes.
Nutrition Facts : Calories 516.8, Fat 19.5, SaturatedFat 6, Cholesterol 125.1, Sodium 817, Carbohydrate 72.3, Fiber 4.1, Sugar 21.6, Protein 15.7
CRISPY WALNUT MAPLE WAFFLES
I created this recipe when trying to get my husband to stop eating fast food for breakfast. Crispy on the outside and full of maple walnut flavor on the inside. I make 6 at a time and freeze them -- just pop in the toaster or microwave to reheat. Serve with maple syrup and a sprinkling of walnuts.
Provided by ONVACATION
Categories Waffles
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Preheat waffle iron.
- In a bowl, mix the pancake mix and whole wheat flour. Form a well in the center, and pour in water, oil, and syrup. Stir until evenly moist. Stir in the milk, vanilla, and cinnamon. Fold in walnuts.
- Pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. Transfer waffles to a baking dish, and place in the preheated oven. Cook 5 minutes, or until crisp.
Nutrition Facts : Calories 446 calories, Carbohydrate 60.5 g, Cholesterol 0.4 mg, Fat 20 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 810.1 mg, Sugar 8.4 g
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