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Brampton Good Morning Waffle

This waffle is crunchy on the outside, soft in the center and light as air. It’s the perfect vehicle for one of your favorite toppings yet absolutely fabulous served just with maple syrup. The batter can be made the evening before and refrigerated. In the morning remove from refrigerator and let sit for 30 min. before cooking them in a Belgian waffle maker.
Recipe chef is Danielle Hanscom in
Recipe courtesy of Brampton Bed and Breakfast Inn
Prep Time : 1 1/2 hour incl. letting the batter rise
Yield : 6 waffles
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Ingredients
Ingredients
  • 2 cups unbleached flour
  • 2 Tbs. cornmeal
  • 1 tsp. granulated yeast
  • 1 tsp. granulated sugar
  • ½ tsp. salt
  • 2 cups cold whole milk, divided
  • ¼ cup unsalted butter (one stick)
  • 2 large eggs

Preparation
Preparation
In a large bowl sift together flour, cornmeal, yeast, sugar and salt. Set aside.

In a small saucepan add 1 cup of milk and the butter. Heat over low heat until butter is melted. Remove from heat and add the remaining cup of cold whole milk.

The milk mixture should not be warmer than 110 degrees. Pour milk over flour mixture and whisk vigorously until you have a very smooth batter. Add eggs one at a time and whisk again until well incorporated.

Set in refrigerator over night and/or set aside and let rise for an hour before pouring a ladle of batter onto a hot waffle maker. (Follow manufacturer’s instructions). The waffles are done when the outside has a golden color.

Serve with fresh, seasonal fruit or chopped nuts and maple syrup.