Cinnamon Raisin Waffles Recipes

Steps:

• Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
• Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
• Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Fold the the beaten egg whites into the batter.
• Preheat a waffle iron and coat with cooking spray.
• Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.

Steps:

• In a small bowl whisk together the flour, the sugar, the baking powder, and the salt. In a bowl whisk together the egg, 2 tablespoons of the butter, 1/2 cup water, the raisins, and the cinnamon, add the flour mixture, and stir the batter until it is just combined. Heat a waffle iron until it is hot, brush it with the oil, and pour half the batter onto it. Cook the waffle according to the manufacturer's instructions, transfer it to a baking sheet, and keep it warm, uncovered, in a warm oven. Make another waffle with the remaining batter in the same manner. Serve the waffles with the syrup and the additional butter.

Steps:

• 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.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, white sugar, baking powder, and 1 teaspoon salt together in a large bowl. Beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is lumpy and just-moistened.
• Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
• Stir brown sugar, 1/2 cup melted butter, and cinnamon together in a bowl. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in another bowl.
• Place waffles on a plate and drizzle cinnamon mixture and cream cheese mixture over the top.