The last time we did cinnamon waffles there wasn’t much cinnamon flavour, but apart from that the batter was great. So I’m upping the cinnamon from 1 tsp to 1 tbsp (3 tsp… or rather due to the thin neck of the cinnamon jar: 6 half tsps :).
So that gives us:
- 1 cup refreshed rye sourdough
- 1 cup wholemeal flour
- 1/2 cup skim milk
- 1 egg
- 1/2 tsp salt
- 3 tsp cinnamon
- 1 tbsp golden caster sugar
- 2 tbsp canola oil
The only other change is to cooking time, where I’m going to up to 5 minutes to make sure they get a proper crisping up. Then they get served with oodles of fruit.
I’m glad to report that the 5 minutes cooking time is perfect, and that cinnamon could be tasted!
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