There are few things better than the scent of cinnamon on a Saturday morning. While these waffles aren’t quite as decadent as fresh cinnamon rolls, they do offer more instant gratification. I had some toasted hazelnuts left over from another recipe and added them on a whim — turned out delicious. A little sweet, and warmly satisfying. (On yet another snow day.)
Recipe: Cinnamon Hazelnut Waffles
2 cups unbleached flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1 3/4 cups milk
1/2 cup butter, melted and cooled
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 cup toasted hazelnuts, finely chopped
Instructions: Preheat waffle iron.
In a bowl, whisk together flour, baking powder, salt and cinnamon. In another bowl, whisk eggs until frothy. Add milk, sugar, butter and vanilla and stir to combine. Add dry ingredients and mix until combined (you may have some small lumps still). Stir in the hazelnuts.
Cook on hot, oiled waffle iron. I use about 1/2 cup of batter per 4-inch-square. Makes 10 4-inch waffles. Enjoy! (Leftover waffles can be frozen and then popped in the toaster for quick breakfasts during the week.)
Cooking with Kids note: Waffle irons can be highly tempting to curious preschoolers … particularly ones who feel compelled to touch and see when you tell them it’s really hot. So for best results, I recommend letting young children help with the whisking, but distracting them in another room for the actual cooking. My son also likes to help garnish for the photographs (as seen above).