About 6 years ago I dropped more than one or two “subtle” hints to my husband that I really needed a nice waffle iron.
I had never had a Belgian Waffle Iron and wanted to own my own so I could make these fluffy, amazing waffles myself.
Being a very good listener, and also probably sick of me talking about how wonderful it would be to make us said
waffles, he made sure there was a waffle iron for me under the tree.
Just imagine the shock and surprise on my face when I reached to the back of the tree and opened a heavy square box…
what was inside? Did he listen, or have any idea how important this is to me?
I got it, and I have not used it apparently as many times as he thought I would.
So, needless to say when I fire it up he kind of saunters by, stops and acts very shocked that I am using the waffle iron
I was so obsessed with.
I am a girl, sorry, we get fixated on things.
And by the way, I will just say this once so it doesn’t come off like some sort of maniacal rant, I am not typically the
one who gets obsessed with things (hunting, fishing, watching the Military channel…) am I alone here?
I didn’t think so.
Anyways, back to our recipe, sorry for the rabbit trail, that was very cathartic.
I love, LOVE cinnamon rolls (yes, I have put my low carb life on hold until the New Year, I would never make it!)
but the time commitment is not always something I’m up for.
These sweet, fluffy, whole grain waffles have just the right amount of cinnamon, and a light glaze over the top keeps
them from making your teeth hurt.
Oh, they were life-changingly good when they came out of the waffle iron.
These would be so good with some sausage, fruit and juice for a Black Friday Breakfast feast (that’s easy to make)
or perfect for Christmas morning breakfast too.
Even Mr. Waffle mentioned making them on Christmas morning.
I can’t take credit for that idea.
This recipe is adapted from the original recipe on Betty Crocker ( I made mine gluten free, they are great!)
Ok, let’s make some breakfast…
- 2 cups of gluten free flour or regular flour (I used brown rice flour and it worked great!)
- Dash of salt
- Rounded Tablespoon of ground cinnamon
- 1/8 of a teaspoon Cream of Tartar
- 1/2 teaspoon of baking soda
- 2 eggs
- 1 3/4 cups buttermilk or soured milk
- 1/4 cup of melted butter
- 2 Tablespoons of sugar
- 1 Tablespoon of vanilla extract
- Powdered sugar for dusting (they taste great just to eat like this too)
- One cup of powdered sugar
- 1-2 Tablespoons of milk
- Canola or vegetable oil and silicone brush for iron
- Turn waffle iron on to preheat
- In a mixing bowl combine all dry ingredients and set aside
- In another bowl combine the eggs, vanilla, butter & buttermilk, mix well and gently fold into the flour mixture. Do not over stir, just combine until the large lumps are broken apart.
- Use brush to apply a bit of oil to both sides of the iron and pour mixture in and gently spread it out over the bottom part of the waffle iron so it's covered. Place lid down and wait until they begin to steam (check to see if they are golden and beginning to brown a bit in places, they are usually perfectly done then)
- Let the waffles cool for a few minutes and stir up your glaze mixture and serve with glaze, regular syrup, or a light dusting of powdered sugar.
Thank you so much for reading friend, I may be able to share one more post before I roll up my sleeves this week and
cook a big ol’ turkey dinner. Have a fabulous & creative day-