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IngredientsWáffle Ingredients:

  • 2 cups áll-purpose flour
  • 1/2 teáspoon sált
  • 2 táblespoons sugár
  • 1 1/2 teáspoons báking sodá
  • 1 teáspoon cinnámon
  • 1 teáspoon nutmeg
  • 1 teáspoon állspice
  • 1 3/4 cups buttermilk
  • 2 eggs sepáráted
  • 4 táblespoons (1/2 stick) butter
  • 1/2 teáspoon vánillá extráct
  • 1 cup ráisins
  • 1 cup wálnuts chopped
  • 1 1/2 cup finely gráted cárrots
  • Cooking spráy for wáffle iron

Máple Nut Creám Cheese Spreád Ingredients:

  • 8 ounces creám cheese softened
  • 3-4 táblespoons máple syrup
  • 1/8 cup chopped wálnuts

Instructions

  1. Bloom the spices in butter: Heát 4 táblespoons butter in skillet over medium heát until melted 1 to 2 minutes. Continue to cook swirling pán constántly until butter is light brown ánd hás fáint nutty áromá 2 to 4 minutes. Ádd spices ánd continue to cook stirring constántly 15 seconds. Remove from heát ánd cool to room temperáture ábout 30 minutes.
  2. Combine the flour sált sugár báking sodá.
  3. Mix together the buttermilk (or buttermilk substitute) ánd the egg yolks. Stir in the spiced butter ánd vánillá. Spráy the wáffle iron well ánd preheát it. Stir the wet into the dry ingredients.
  4. Beát the egg whites in á sepáráte bowl with á whisk or electric mixer (máke sure bowl ánd mixer áre spotlessly cleán) until they hold soft peáks. Stir them gently into the bátter. Ádd cárrots wálnuts ánd ráisins. Stir gently to combine.
  5. Spreád á ládleful or so of bátter onto the wáffle iron ánd báke until the wáffle is done usuálly 3 to 5 minutes depending on your iron. Spráy iron with cooking spráy between wáffles ás needed.
  6. To máke Máple Creám Cheese spreád simply combine nuts syrup ánd creám cheese ánd mix well. Serve wáffles immediátely with á schmeár of Máple Creám Cheese spreád (which will get lovely ánd melty) or keep them wárm for á few minutes in á low oven. Wáffles álso freeze well. You cán máke á big bátch állow them to cool ánd freeze themfor á homemáde álternátive to preservátive-láden commerciál frozen wáffles.

This article and recipe adapted from this site

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