Cinnamon Waffles
As much as possible, we try to reserve one weekend morning for a special breakfast–normally either pancakes, waffles, or french toast. It’s not fancy, I suppose, but it’s special because it’s a tradition for us, and the kids love this time too. It’s quality time–we’re relaxed, we’re chatting, and truly enjoying catching up with each other after a busy week.
On weekends, the kids are normally up before Nelson and I and one of them will wake us up asking, “Can we have [insert breakfast choice] today?” Question…Why is it that kids struggle to wake up early for school, but on weekends they wake up early, on their own…and then wake their parents? Why? I digress…
Ok, back to yummy breakfast foods.
Here’s a fav in our house–cinnamon waffles! They’re a little crispy on the outside, and soft and fluffy on the inside–what a beautiful combination. Michael is kind of crazy for real maple syrup (and bacon, but that’s for another post), and he says these waffles are his favourite because…well, because they’re delicious of course, but also because each one has 16 perfect maple syrup pockets. Smart kid!
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 3 tablespoons sugar
- ½ teaspoon fine salt
- 1 tsp cinnamon
- 3 large eggs
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1½ cups buttermilk (None at home? Use our homemade buttermilk recipe)
- 1 tsp vanilla
- Preheat the waffle iron.
- In a medium bowl, whisk together all the dry ingredients very well.
- In a large bowl, whisk together all the wet ingredients.
- Add dry ingredients to wet ingredients and combine. Do not over-mix.
- Set batter aside for 20 minutes at room temperature.
- Spray hot cooking iron with non-stick cooking spray.
- Pour batter into waffle iron using a soup ladle and cook to desired doneness and according to manufactures directions. We prefer them a little toasty on the outside.
- If using a four waffle iron like ours, cut into squares, serve hot and enjoy
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