These waffles taste like the holidays but are delicious any time of year!
When you tire of the Christmas eggnog or just don't want it to go to waste, make a batch of these beauties. Eggnog replaces the standard milk or buttermilk, brown sugar (and less of it) replaces the typical white sugar, and the lightest touch of cinnamon and nutmeg confirms the unmistakable Christmas flavor.
Equipment: mixing bowl, dry measuring cup, wet measuring cup, measuring spoons, whisk, waffle iron; spatula Ingredients:
3 cups all-purpose flour 2 tablespoons brown sugar 4 teaspoons baking powder 2 teaspoons salt
½ teaspoon cinnamon
¼ teaspoon nutmeg 2½ cups eggnog 6 tablespoons butter, melted 2 large eggs
1. Preheat a waffle iron.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Make a small well in the center of the bowl. Add the eggnog, melted butter, and eggs. Gently whisk the wet and dry ingredients together, just until well combined, but not necessarily perfectly lump-free.
3. Using a dry measuring cup, pour 1/3-cup batter onto the waffle iron (with or without sizzling fat, such as butter, oil or bacon drippings, if desired) for each waffle. Cook until golden brown.
Makes one dozen waffles.
“Follow this ILOC tip and you'll have camera-ready waffles every time. Remember: it's all about technique, not torture! ”
Trim the waffle edges with scissors. It can be endlessly challenging to achieve perfection with every batch of waffles Some are scant and don't fill the waffle iron fully, others are overflowing with a touch too much better that oozes out the sides of the iron, and some are in fact just right. For the waffles that have too much batter, I trim the edges with scissors. Not only do they looks just as you wish, you get a scrumptious little snack of those buttery, crisp edges... unless someone else in your kitchen comes by and snags them!