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Brown Sugar-Cinnamon Waffles

by Milisa on April 24, 2012

Brown Sugar-Cinnamon Waffles

None of my boys are big breakfast eaters and I am not exactly a morning person.  They offer breakfast at school but I still like to get them to eat something before they head out the door.  Sometimes it’s cereal or fruit but I don’t generally have time to cook.

I saw an advertisement for frozen waffles that you could eat on the go without syrup, what a great idea! I wanted to try to make them myself.  First go I thought I would make buttermilk waffles, so I measure all of the dry ingredients and measure the buttermilk and thought it was awfully thin.  I put the lid back on and gave it a shake and finished measuring, poured it in and realized something was wrong. Waffle batter is usually thick and this was super thin.  I looked at the buttermilk carton and it was 1% milk!  In my defense both have green labels, so what if I didn’t actually read it at the store!

I cooked a few of the waffles and they were like rubber.  So I took a break and started over.  The boys came through and grabbed a waffle from the new batch to snack on.  They loved them and was I ever happy on Monday morning to have something quick to feed them.  They all had breakfast at home!

The batch made enough waffles to last 3 or 4 mornings so this is something I will cook often and have ready to go.  If you decide to freeze the waffles just pop them in the toaster on under the broiler for a few minutes and you are good to go!

What’s your go to breakfast for busy mornings?

Brown Sugar-Cinnamon Waffles

Ingredients:

  • 2 cups all purpose flour
  • 1 cup  brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 2 egg yolks
  • 2 egg whites, beaten until stiff peaks form

Cooking Directions:

In a large mixing bowl add flour, brown sugar, baking powder, soda and cinnamon.  Whisk together.

Add milk, vegetable oil, egg yolks and whisk together just until combined.

Fold in beaten egg whites.

Pour 3/4 cup to 1 cup of batter onto preheated waffle iron.  Cook waffles according to manufacturers directions.  Remove to a paper towel lined cookie sheet to cool or serve immediately.

Cooled waffles can be stored in an airtight container in the refrigerator or in a freezer bag in the freezer.

Enjoy!

Miss

 

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