Waffles on a stick

Votes: 1

Time: 35 min.
Complexity: easily
Quantity: 16 pops

Ree Drummond's waffles captivate with their airy texture and crispy golden crust. To achieve this, the egg whites are whisked separately from the yolks and then gently folded into the batter with a spatula. The batter should be light and fluffy. To fully enjoy the crispy crust, serve the waffles immediately after frying, so have warm syrup and softened butter on hand. These waffles are perfect for breakfast, dessert, a snack, or dinner—it all depends on your mood. If you don't have a waffle iron, Ree recommends thinning the batter with a little milk and frying pancakes. It'll be just as delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Waffles

2 cups premium flour
1/4 cup sugar
1 tbsp baking powder
1/4 teaspoon salt
1.5 cups of milk
1 tbsp + 1 tsp vanilla extract
2 large eggs (whites separated from yolks) + 2 extra whites
110g salted butter, melted, plus softened butter for serving
Warm syrup, for serving
Special equipment: waffle iron

Vanilla Maple Glaze

3 cups powdered sugar
6 tablespoons of milk
2 tablespoons butter
1 tbsp vanilla extract
1 tbsp maple syrup
A pinch of salt

Topping

1/2 cup cornflakes
3 tablespoons nonpareil sugar garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, powdered sugar, cornflakes

Cooking the dish according to the recipe:

Preheat waffle iron to medium heat.
Sift flour, sugar, baking powder, and salt into a bowl. In a separate bowl, combine milk, vanilla extract, and 2 egg yolks. Pour over the dry ingredients and mix very gently. Pour in the melted butter and continue mixing very gently until the dough is smooth.

In a separate bowl, beat 4 egg whites with a whisk (or mixer) until stiff peaks form. Gradually fold them into the batter, being careful not to overbeat.
Place the batter in a waffle iron and cook according to the manufacturer's instructions (the waffles should be golden and crispy!). Serve immediately with softened butter and warm syrup.
Vanilla Maple Glaze:

Place cereal and candy into separate bowls and set aside.
In a medium bowl, combine powdered sugar, milk, butter, salt, and vanilla. Take the finished waffles and cut them in half, inserting a popsicle stick into the bottom. Spread a little maple glaze on each waffle and decorate half with lollipops and chocolates, and the other half with cereal. Serve warm or at room temperature on a platter.

Categories:

recipe / Recipes for children's dishes / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / Ree Drummond

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