Thursday, February 21, 2008

The white stuff

You can just smell the cinnamon, can't ya?

I can't remember where I got this recipe for Cinnamon Raisin Waffles, but it's a winner. Normally I use whole wheat or whole wheat pastry flour, which yields darker, more filling waffles. But I opted for all-purpose flour as recommended and did not have any regrets. Very light and very good.


1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 large egg (subbed out with ground flaxseed slurry, 1 Tablespoon flax seeds plus 3 Tablespoons water )
2 tablespoons unsalted butter, melted
1/3 cup raisins
1 1/2 teaspoons cinnamon
vegetable oil for brushing the waffle iron
maple syrup as an accompaniment

In a small bowl whisk together the flour, the sugar, the baking powder, and the salt. In a bowl whisk together the egg (or flax slurry), 2 tablespoons of the butter, 1/2 cup water, the raisins, and the cinnamon, add the flour mixture, and stir the batter until it is just combined. Heat a waffle iron until it is hot, brush it with the oil, and pour half the batter onto it. Cook the waffle according to the manufacturer's instructions, transfer it to a baking sheet, and keep it warm, uncovered, in a warm oven. Make another waffle with the remaining batter in the same manner. Serve the waffles with the syrup.

1 comment:

Anonymous said...

Now that I see these, I know what I'll be making in the kitchen today. Thanks for the tip.