Snickerdoodle Waffles #SRC

Welcome to this month Secret Recipe Club Reveal!  If you’re new here, in SRC participants are secretly assigned another blog, peruse the archives and cook up something fabulous to be shared on reveal day.

Today’s SRC Club is special, since I’m also combining it with Kids in the Kitchen (that’s when we have a guest post by Dude, my 7 year old).

Today I was assigned Becca’s blog, It’s Yummi.  Becca is a trained chef and avid Green Bay Packer Fan (Go, Pack, Go!!)  She loves serving nutritious meals, with the occasional indulgence.

I’ve featured Becca on the blog before.  If you recall, I made her Sparkly Spiral Cookies for the Blogger Cookie Swap in December (see her version here, using colored sprinkles instead of colored dough).

As I was looking through her recipes, Dude peeked over my shoulder and saw the picture of Snickerdoodle Waffles.  Now, Dude had just recently shared his recipe for Whole Wheat Buttermilk Waffles, and he’d just been talking about developing a recipe for cinnamon waffles.  So the Snickerdoodle Waffle recipe was rather serendipitous. 

When I told Dude that yes, we could make the waffles, he immediately took over and decided that this was going to be his blog post (and was fairly put out when I told him that we had to save the recipe for reveal day!)

Needless to say, the waffles were a complete hit!  I loved the layers of cinnamon (in the waffles, the powdered sugar, and the whipped cream) and how they tied the flavors into a cohesive treat!

Now here’s Dude with his take on the recipe:

They are good, fantastic, and unbelievable!!!!!!!!!

Recipe Note:

*To make your own cake flour, take away 2 tablespoons per cup of flour and replace it with cornstarch.

*In this recipe, I used whole wheat flour, though all purpose would work as well, as a more traditional cake flour.

*To make measuring easier, I place 2 tablespoons of cornstarch in the bottom of a 1 cup measuring cup, then top with my flour of choice.

Snickerdoodle Waffles

Adapted from It’s Yummi

Waffles

1 cup cake flour, (mine is whole wheat - see note above)

1 tsp ground cinnamon

½ tsp salt

¼ tsp baking soda

1 egg

½ tsp honey

½ tsp vanilla extract

¾ cup buttermilk

2 tablespoons butter, melted and cooled slightly

Cinnamon Vanilla Whipped Cream

½ cup heavy whipping cream

1 ½ tbsp powdered sugar

1 tsp vanilla extract

1/8 tsp ground cinnamon

Cinnamon Powdered Sugar

2 tbsp powdered sugar

1/8 tsp ground cinnamon

Preheat the waffle iron.

To make the whipped cream, place the cream in the bowl of a stand mixer (note: you can also use a regular bowl and hand mixer…or even a whisk!) and beat on high speed until soft peaks form.  Scrape down the bowl and add the powdered sugar, vanilla, and cinnamon.  Turn the mixer to high and continue beating until stiff peaks just begin to form. Do not overbeat.

Meanwhile, whisk together the flour, cinnamon, baking soda, and salt.

In a separate bowl, whisk together the egg, honey, vanilla, buttermilk, and butter.

Stir the wet ingredients into the dry ingredients, stirring until just combined.

Lightly spray the waffle iron with cooking spray and add the batter to the waffle iron (my Belgian waffle maker takes approximately ¼ cup batter per square), close the lid and cook until done.

Mix together the powdered sugar and cinnamon for the cinnamon sugar.

To serve, top with butter, sprinkle with powdered sugar, and add a dollop of whipped cream.  Serve with a side of fresh fruit.

Makes about 6 waffles, serving 2-3

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