Carrot Cake Waffles
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- Mix milk with white vinegar in a small bowl and let sit for 10 minutes.
- Mix together the milk and the egg yolks. Stir in the oil and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.
- Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.
- Optional: To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.
*** Waffles freeze well so you can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.
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