Breakfast Favorites · Doughnuts

Doughnut Waffles

Like I needed another reason to break out the waffle iron:


There’s not much I can say for these tasty tidbits of cinnamon-sugar coated delicacies, except for the fact that I made them two weekends in a row, and each time every single one was eaten demolished.

Of course, my test audience was a group of hungry teenage boys (and dang, they are ALWAYS hungry!) – so perhaps my scientific approach (and test subjects) was flawed. No matter – these were worth the tiny bit of effort it took to make them and will definitely be made again.

Doughnut Waffles

  • 1 cup sugar
  • 4 tsp baking powder
  • ½ teaspoon nutmeg
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 1 cup milk
  • 3 cups flour

For the topping:

  • 3 tsp cinnamon
  • 1 cup granulated sugar
  • ½ cup of melted butter

Pre-heat your waffle griddle, and spray with non-stick cooking spray.

In a shallow dish, combine the granulated sugar and cinnamon for the topping. Put the melted butter for the topping in another shallow dish and set aside.

In a large bowl, mix the sugar, baking powder, and nutmeg. Mix in the eggs, milk and melted butter. Stir in the flour, mixing just until combined. You are going to have thick, sticky batter.

Place the batter in the middle of each waffle part (some waffle makers will have 2 or 4) You can do large or small doughnuts. Cook for 3 minutes until golden brown. Remove the doughnuts from the waffle iron and place on a cooling rack.

Dip the waffle in butter, shake off, then dip into the cinnamon sugar mixture. Set back onto the rack and continue with the other doughnuts until finished.


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