Cinnamon-Raisin Waffles
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
Serves: 4
- 1 cup flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons oil
- 1/3 cup raisins
Directions
- In a large bowl, combine flour, sugar, baking powder, cinnamon and salt; set aside.
- In a small bowl, whisk together egg, milk and oil.
- Add milk mixture to flour mixture. Stir until batter is just combined.
- Stir in raisins. Pour batter into waffle maker.
Serves: 4
Test Kitchen Tips:
Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.
The Belgian waffle grid holds more batter than a traditional grid. These recipes give a range of batter to use, for example, 2/3 to 3/4 cup. The larger amount should be used for a Belgian waffle grid.
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.
