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Fluffy Waffles
SUBMITTED BY:
Amy Gilles
"'A friend shared the recipe for these light and delicious waffles,' writes Amy Gilles from Ellsworth, Wisconsin. '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.'"
RECIPE RATING:
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PREP TIME
25 Min
COOK TIME
20 Min
READY IN
45 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
2 cups milk
1/4 cup vegetable oil
CINNAMON CREAM SYRUP:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
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DIRECTIONS
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 mixing 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.
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REVIEWS
Reviewed on Oct. 8, 2006 by DANYELLI
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DANYELLI
Oct. 8, 2006
I didn't make the syrup but I thought the waffle recipe was easy and delicious. I substituted 2 tablespoons of ground flax seed for 2 tablespoons of oil without problem.
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I didn't make the syrup but I thought the waffle recipe was easy and delicious. I substituted...
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Reviewed on Jan. 8, 2008 by
Lady E
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Lady E
Jan. 8, 2008
I didn't like how they came out, they weren't fluffy enough for me. I'm not a good baker so maybe that was the issue.
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I didn't like how they came out, they weren't fluffy enough for me. I'm not a good baker so...
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Reviewed on Dec. 6, 2006 by TURTLNSITE
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TURTLNSITE
Dec. 6, 2006
At 6:00 in the morning, the last thing I want to mess with is a complicated recipe especially when trying to get two kids ready and off to school. While I will try the method of folding the egg whites in the batter, I didn't this time. I mixed the dry. I then mixed the moist...whole eggs. I continued to make the waffles. They were fine in flavor. (I did need to add 1 tbsp more sugar...too bland. Even still it was not too sweet.) But next time I will add one less egg. For right now, these were okay. I'll continue to use the recipe and in the meantime I will start adding a little of this and taking a little of that until it is just right. I encourage people to give it a try. It is easy and the flavor is a good start.
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At 6:00 in the morning, the last thing I want to mess with is a complicated recipe especially...
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Reviewed on Dec. 2, 2006 by NancyG
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NancyG
Dec. 2, 2006
Light fluffy waffles, but not a whole lot of flavor. We did not try the syrup recipe however.
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Light fluffy waffles, but not a whole lot of flavor. We did not try the syrup recipe however.
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