Cinnamon Brown Sugar Waffles (Print Version)
# Ingredients:
→ Batter
01 -
420 ml whole milk
02 -
3 large eggs, yolks and whites separated
03 -
80 ml vegetable oil
04 -
2 teaspoons vanilla extract
05 -
190 g all-purpose flour, spooned and leveled
06 -
65 g cornstarch
07 -
55 g light brown sugar, lightly packed
08 -
1 tablespoon ground cinnamon
09 -
0.25 teaspoon ground nutmeg
10 -
1.5 teaspoons baking powder
11 -
1 teaspoon baking soda
12 -
1 teaspoon coarse salt
→ For Serving
13 -
Maple butter
14 -
Maple syrup, warmed
# Instructions:
01 -
Preheat the waffle iron to a medium-high to high setting.
02 -
In a medium bowl, whisk together the whole milk, egg yolks, vegetable oil, and vanilla extract until smooth. Set aside.
03 -
In a large bowl, whisk together the all-purpose flour, cornstarch, light brown sugar, cinnamon, nutmeg, baking powder, baking soda, and coarse salt until evenly blended. Set aside.
04 -
In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
05 -
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined, making sure to scrape the bottom of the bowl.
06 -
Gently fold the whipped egg whites into the batter, being careful not to deflate them.
07 -
Ladle or scoop batter into the preheated waffle iron, filling it two-thirds to three-quarters full. Close the lid and cook until the waffles are crisp and golden on the outside, about 5 minutes per batch. Repeat until all batter is used.
08 -
Serve the waffles warm with maple butter and warmed maple syrup.
# Notes:
01 -
Folding whipped egg whites into the batter ensures a light, airy texture.
02 -
Portioning the batter evenly helps achieve consistent waffle results.