From Scratch: Carrot Cinnamon Waffles
I believe that anytime is a great time for breakfast. It’s normal to find me eating an omelet (or cereal or oatmeal with fruit) for dinner. Who needs pasta when you can have pancakes with strawberries? Whether breakfast is a morning only situation or you could eat eggs all day, having a innocent-yet-fancy waffle recipe in your back pocket may prove fruitful for an impromptu brunch and mimosa party. I prefer these topped with a little honey, which really makes the carrot flavor pop.
Carrot Cinnamon Waffles
makes 6 waffles
1 1/2 c. all-purpose flour
2 tbs sugar
2 tbs brown sugar (light or dark is fine)
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
2 large eggs
1 1/4 c. skim milk
4 tbs butter (1/2 stick), melted and cooled slightly
1 1/2 c. finely grated carrots
Preheat a waffle iron to medium high heat. Spray with nonstick spray.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, cinnamon and cloves. In a separate bowl, whisk together the eggs, milk, and butter. Add the egg mixture into the dry ingredients and whisk until well combined. Stir in carrots.
Pour enough of the mixture onto the waffle iron until the waffle knobs are just covered, being careful not to over fill, and bake until crisp, about 3-4 minutes. Serve warm with butter and honey.