The kids requested waffles again, after eating the Orange Clove waffles that I made a few weeks back. Wanting to make something a little different this time, I decided to try Cinnamon Waffles with Cinnamon Cream Sauce. The waffles themselves are not overly heavy, but add the Cinnamon Cream Sauce, and they become decadent. Credit for this recipe goes to a book by Hannah Miles, – Pancakes, Crepes, Waffles & French Toast, (with a few adjustments).
Sift 2 cups of flour, using a sifter or strainer.
Combine all the dry ingredients in a mixing bowl. Add 2 cups sifted flour, 1 teaspoon cinnamon, 1/4 cup sugar……..
1 teaspoon baking powder and a pinch of salt. Give it a quick whisk before adding the wet ingredients.
Separate 3 egg yolks from the whites.
Melt 5 tablespoons of unsalted butter. For a quick melt, pop it in the microwave for 10 – 15 seconds.
Add the 3 egg yolks, 1 1/2 cups of milk, and 5 tablespoons of melted butter.
Whisk the batter until smooth.
In a separate mixing bowl, whisk egg whites until you have stiff peaks.
Gently fold the stiff egg whites into the batter a little at a time.
In a small saucepan, add 4 tablespoons of unsalted butter and 1/2 cup of sugar over medium heat.
Add 2 teaspoons of cinnamon,
and simmer, stirring frequently until the sauce becomes syrupy. Remove from heat and let it cool a bit.
Pour 2 cups of heavy cream into the saucepan, return to a low heat, and whisk continuously for a bit longer.
If your cream is too cold, and the pot too hot, the sugar will temporarily harden. Don’t freak out like I did. Continue whisking, and the sauce will come together.
Ladle the batter on a preheated and greased waffle iron. Cook the waffles according to your waffle iron instructions, or until golden in color.
Keep the waffles warm while you finish cooking the remaining batter.
Look how nice the sauce turned out.
I saved the extra cinnamon sauce in a glass cream jar. I’ll use this on ice cream later.
Drizzle the hot cinnamon cream sauce and serve right away. Enjoy!
Now, who’s gonna clean this mess?
| Cinnamon Waffles with Cinnamon Cream Sauce | Print |
- 2 cups flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup sugar
- 3 eggs separated
- 5 tablespoons unsalted butter
- a pinch of salt
- Ingredients for Cinnamon Cream Sauce
- ½ cup sugar
- 4 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 2 cups heavy cream
- In a large mixing bowl, add all the dry ingredients (sifted flour, baking powder, ground cinnamon, sugar and salt). Give it a stir. Now add all the wet ingredients (egg yolks, milk and melted butter). Whisk until the batter is smooth.
- In another mixing bowl, whisk the egg whites until they form stiff peaks. gently fold the stiff egg whites, a little at a time, until incorporated into the batter.
- To make the Cinnamon Cream Sauce, add the butter and sugar into a small saucepan over medium low heat, then add the ground cinnamon. Simmer and stir frequently, until the sauce becomes syrupy. Remove from heat and let cool for a few minutes.
- Add the cream, return the pot to a low heat, whisking the whole time. If your cream is too cold, and the pot too hot, the sugar will temporarily harden. Don't freak out like I did. Continue whisking, and the sauce will come together.
- Ladle the batter on a preheated and greased waffle iron. Cook the waffles according to your waffle iron instructions, or until golden in color. Keep waffles warm while cooking the remaining batter.
- Drizzle with the Cinnamon Cream Sauce, and serve immediately.
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