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Easy Morning Waffles

Making your own fluffy waffles from scratch takes no time at all, and the touch of cinnamon in these beats any frozen store-bought version. —Taste of Home Test Kitchen

7 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

2 cups all-purpose flour
1 tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs, separated
2 cups 2% milk
1/4 cup canola oil
3/4 teaspoon vanilla extract
SYRUP:
1/2 cup butter, cubed
1/2 cup honey
1 teaspoon ground cinnamon

Directions

In a large bowl, combine the flour, brown sugar, baking powder, salt
and cinnamon. In a small bowl, whisk the egg yolks, milk, oil and
vanilla; 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 until golden brown.
In a microwave, melt the butter, honey and cinnamon; stir until
smooth.
Serve desired amount of waffles with syrup. Arrange remaining waffles

2 of 2

Easy Morning Waffles (continued)

Directions (continued)

in a single layer on sheet pans. Freeze overnight or until frozen.
Transfer to a resealable plastic freezer bag. Pour remaining syrup
into a freezer container. Waffles and syrup may be frozen for up to
2 months.
To use frozen waffles and syrup: Reheat waffles in a toaster.
Microwave syrup until heated through and serve with waffles. Yield:
14 waffles (1 cup syrup).

Nutrition Facts: 2 waffles with about 2 tablespoons syrup equals 464 calories, 25 g fat (10 g saturated fat), 130 mg cholesterol, 442 mg sodium, 53 g carbohydrate, 1 g fiber, 9 g protein.