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Preheat your waffle iron. Combine all ingredients and gently mix - just to combine - a few lumps are ok. Using a ladle, scoop batter into your hot waffle iron.
Light, fluffy, and slightly crispy on the outside, these waffles are PERFECT. To make them even more authentic, add crunchy pearl sugar (a European specialty sugar that's more like rock candy than ...
In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter. Set aside. In a separate bowl, whisk together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
Crisp on the outside, chewy on the inside, and filled with banana goodness all throughout, these gluten-free waffles stand up to any wheat variety with gusto. Make fresh to enjoy (with plenty of maple syrup!) on a lazy Saturday morning, or whip up a batch and freeze. Refrigerated in an airtight container, waffles will keep for one day.
1. Prepare the waffle mix according to the instructions. 2. Mix in same globs of cookie dough...as much as you want! 3. Cook the waffles in a waffle maker, making sure to carefully time them!
Updating one of my favorite breakfast items to be a little simpler and healthier using whole grain spelt and buttermilk was a lot of fun. The results were great and the kids didn't know there was a difference. They loved them as much as my old version of Overnight Waffles, which is pretty high praise around my home.
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In a medium bowl, combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger. Add the milk, sorghum, pumpkin, and egg. Whisk until smooth. Bake in a waffle iron according to the ...