FLUFFY WAFFLE RECIPE RECIPES
FLUFFY WAFFLES RECIPE: HOW TO MAKE IT - TASTE OF HOME
A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. —Amy Gilles, Ellsworth, Wisconsin
Provided by Taste of Home
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 10 waffles (6-1/2 inches) and 1-2/3 cups syrup.
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions., Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.
Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 424 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 71g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
LIGHT AND FLUFFY PUMPKIN PANCAKES RECIPE - FOOD.COM
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
Total Time 16 minutes
Prep Time 10 minutes
Cook Time 6 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side. Serve with butter and syrup.
- Makes about six 6-inch pancakes.
Nutrition Facts : Calories 273, FatContent 8.1, SaturatedFatContent 4.6, CholesterolContent 64.8, SodiumContent 622.8, CarbohydrateContent 42.2, FiberContent 2, SugarContent 10.5, ProteinContent 8
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