Today was supposed to a massive, gigantic, horror-inducing, suffocating, unbelievably ridiculous snowstorm here in Maryland.
Instead…it rained.
It’s pretty funny living down here after growing up in the New England and going to school in upstate New York. Any mention of snow and there’s panic. Kids get the day off of school for the prospect of getting 2-3 inches. The federal government closed today. Yesterday I got a phone call from our electrical company warning of power outages. My work was on reduced operations.
And then it rained.
Oh well, I guess better be safe than sorry?
I’m not sure I can ever get into the Maryland winter frame of mind though. However, given the chance to stay home today meant I was able to make a nicer breakfast than usual. Where the usual is me eating dry cereal at my desk at work.
I’ve had a waffle iron for a few years now, but I don’t pull it out all that often. Mostly because I haven’t found a waffle recipe I liked…until now. These waffles were crispy on the outside and with a dash of cinnamon and some nutmeg, a little more interesting than your everyday Eggo.
One tip…DON’T FORGET TO GREASE YOUR WAFFLE IRON BEFORE USING IT. I only say this because maybe if you don’t grease your waffle iron and pour some batter on it, you end up with two waffle halves stuck to the top and the bottom of the the waffle iron. And then maybe you stand there for twenty minutes picking off pieces of half-cooked waffle out every single stinking crevice. And then maybe you end up with a heap of sad waffle scraps on a plate. Maybe.
Cinnamon Nutmeg Waffles
adapted from the Joy the Baker cookbook
- 3 cups of all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 3/4 tsp ground cinnamon
- 1/4 cup packed brown sugar
- 4 eggs
- 2/3 cup canola oil
- 2 tsp vanilla extract
- 2 1/2 cups buttermilk
In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and brown sugar.
In a medium bowl, whisk together the eggs, oil, vanilla, and buttermilk.
Add the entire wet mixture to the dry mixture and stir until just combined. Do not overmix the batter. If it’s still lumpy that’s ok.
Cook according to your waffle iron instructions. Best if eaten warm.