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Cinnamon Vanilla Waffles

When I think of Belgian waffles, my mind immediately pictures brunch with my husband sans kids on some fabulous terrace in a remote location with a mimosa in hand. Considering the current pandemic, absolutely none of that is happening any time soon. Sauf the waffles. The waffles, I can do any Saturday or Sunday I'd like. Granted, they will be done while also breaking up 9,772 fights amongst my three cooped-up children, but they are attainable nonetheless. Plus, the beauté of these waffles is that the freeze really well, which means that I can make a double batch on the weekend and freeze for a fast and delicious petit-déjeuner on any week day.





French lesson du jour:

Sans - without

Sauf - except

Beauté - beauty

Petit-déjeuner - breakfast


Cinnamon Vanilla Waffles

Makes 6 Belgian style waffles


2 cups Bisquick (or make from scratch using my homemade mix)

1 tsp cinnamon

1 egg, room temp if possible

1/2 cup canola or vegetable oil

1 1/3 cup club soda (~10 oz)

2 tsps vanilla


In a medium sized bowl, whisk Bisquick and cinnamon together. Add rest of the ingredients and gently blend. Heat/grease a waffle iron. Pour batter into the iron and cook until golden brown and just crispy on the edges. Enjoy with syrup, berries, and jam or even chocolate sauce and whipped cream.


To freeze, allow the waffles to cool. Wrap well in plastic wrap or foil then store in a freezer bag in your freezer. To serve after freezing, simply place frozen waffle in a toaster oven and toast until warm and crispy, usually less than 5 minutes.





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Lee Wedeberg

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