These eggnog waffles are delicious, but adding buttered pecans and warm maple syrup make them beyond delectable.
My grandmother always made a sampler of whatever she was preparing, and I’m no different. So, for your test waffle, if you’re looking for a brown, crisp waffle, turn the waffle iron to the highest setting.
Since this recipe is fresh and easy, give this casserole a try and let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
1 ½ c all-purpose flour
¼ c and 2 T tapioca flour
3 T granulated sugar
1 t baking powder
1 1/8 t nutmeg, freshly grated
½ t sea salt
1 egg, separated
2 egg whites
¼ c heavy cream, room temperature
½ c and 2 T milk, room temperature
1 ½ t vanilla extract
1 T bourbon
12 T clarified butter, melted
Preheat waffle maker.
Preheat oven to 225 degrees Fahrenheit.
Combine dry ingredients in a large bowl. Using a whisk, blend dry ingredients and set aside.
In a liquid measuring cup, add cream, milk, egg yolk, and 6 tablespoons melted butter.
Meanwhile, make a well in the center of dry ingredients and pour liquid. Starting in the center, stir and combine well.
Add egg whites to a clean, dry mixing bowl. Using the whisk attachment, beat until stiff peaks form.
Gently fold egg whites into batter.
Brush waffle grids with melted butter. Pour approximately ¼ cup batter into each grid, spooning 2 teaspoons melted over the batter. Secure lid and cook according to waffle maker manufacturer’s instructions. Once done, place waffles on a cooling rack.
Transfer cooked waffles to the oven until ready to enjoy. (yields 8 servings)