Just like any waffle recipe, add all the dry ingredients together in the bowl, I honestly just throw it all in the bowl.

Beat the Batter with a fork until smooth, then heat up your waffle iron. (You may use an electric beater, please do if you have a bad wrist, cause I care about those who love to cook)

Spray the waffle iron with cooking oil, I use Pam, but that's cause I don't do the groceries, my mother does.

Layer the bottom element of the Waffle iron so the batter forms a convex bulge then close your waffle iron. (Due to waffle irons being totally different, such as Belgian waffle irons and waffle irons you get from appliance stores, you may have to turn the waffle iron over [this is mainly for a Belgian waffle iron])


Cooking Notes:

I use a "Waring Pro" Professional Belgian Waffle Iron, thus getting very thick, deep pocketed waffles. this recipe makes the waffle slightly crunchy, due to the brown sugar caramelizing on the outside of the waffle. The inside has a nice candy like feel to it, almost as if eating a crepe. As I mentioned in the Directions, there are so many different waffle irons out there that the serving really depends on the quality of the waffle. For example, this Belgian waffle Iron makes 1 inch thick waffles (on the odd occasion waffles I've had to rotate ^_^, measuring almost 2 inches thick. Needless to say I was full after that, but had to figure out how to clean the Waffle Iron.) There fore you may get only 5 or 6 BIG waffles. The other Waffle Irons we had, a recipe this size would give you 9 or 10 waffles that are as thin as the Motorola razor cell phone (not kidding, my mothers cell phone was thicker V_V, what a shame) Therefore, all I can say is, Enjoy your breakfast.


Cinnomeg = cinnamon + nutmeg. Have a fantastic breakfast!

Mr Breakfast would like to thank IcarusTage for this recipe.

From IcarusTage

Sorry it's taken a while for me to reply... Harveee, I'm sorry... yes, the eggs are separated (which you are right I forgot to state why) so you may use the whites to make a meringue to put on top. Best made with cinnamon and sugar.

Comment submitted: 4/9/2012 (#13763)



From IcarusTage

When you make Belgian waffles, you are supposed to use cream, and only the egg whites, so since most waffle recipes follow the same guide lines as Belgian waffles, they write "milk or cream" and tell you to separate the whites from the yolk. I don't but people would actually fuss about it, so that's how I wrote it in my recipe lol. Did you try it? If yes, did you like it?

Comment submitted: 9/15/2010 (#11229)



From Harveee

I'm a little confused as to why the eggs should be separated if you throw all the ingredients into a bowl.

Comment submitted: 8/7/2010 (#11025)

---