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Fluffy Waffles

 Fluffy Waffles
"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."
10 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 Eggland's Best Eggs, separated
  • 2 cups milk
  • 1/4 cup canola oil
  • CINNAMON CREAM SYRUP:
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

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 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. Yield: 10 waffles (6-1/2

2 of 2

Fluffy Waffles (continued)

Directions (continued)

  • inches) and 1-2/3 cups syrup.
Nutritional Facts: 1 waffle with 2-1/2 tablespoons syrup equals 424 calories, 12 g fat (4 g saturated fat), 94 mg cholesterol, 344 mg sodium, 71 g carbohydrate, 1 g fiber, 9 g protein.