Cinnamon-Raisin Whole Wheat Waffles
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
5 waffles, about
ingredients
-
Velvet Cream Cheese Spread
- 3 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon sugar
-
Waffles
- 3⁄4 cup plump raisins
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2⁄3 cup whole wheat flour
- 1 tablespoon double-acting baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons sugar
- 1 3⁄4 cups buttermilk
- 1⁄2 teaspoon pure vanilla extract
- 2 large eggs
directions
- Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
- Make the waffles: if your raisins aren’t moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
- Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
- Melt the butter; reserve.
- In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
- In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
- Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
- Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
- Close the lid and bake until browned and set.
- Serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.
- Serve topped with Velvet Cream Cheese Spread.
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