Home Uncategorized FUNNEL CAKE WAFFLES

FUNNEL CAKE WAFFLES

by Sarah

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Prep: 10 mins | Cook: 10 mins | Additional: 8 hrs. 10 mins | Total: 8 hrs. 30 mins | Servings: 12 | Yield: 12 waffles

My kids could not get enough of these waffles! I make them every day for the past two weeks. The crispy outer part and the soft centre are such a delight. I know that your kids will appreciate them as well. Enjoy!

INGREDIENTS :

  • ½ cup warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 2 cups of water
  • ½ cup butter, melted
  • 1 teaspoon salt
  • ¼ cup white sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda

DIRECTIONS :

Step 1: In a medium mixing bowl, add 1 teaspoon sugar and 1/2 cup warm water. Stir until the sugar is dissolved completely. Add in the yeast and let it stand for 10 minutes until foamy.

Step 2: Add 2 cups of water, butter, flour, and salt into the yeast and stir until well mixed. Cover the bowl with plastic wrap and place inside the fridge for 8 hours to overnight to chill.

Step 3: In a small mixing bowl, add vanilla extract, baking soda, and 1/4 cup sugar. Stir until well mixed then transfer the mixture into the batter. Stir until smooth.

Step 4: Place a griddle on the stove and turn the heat to medium.

Step 5: Drizzle oil and allow it to become hot.

Step 6: Drop 1/4 cup of the batter in batches to make waffles. Cook for 10 minutes or until the colour turns light brown.

Step 7: Place the waffles on a clean plate.

Step 8: Serve and enjoy!

Notes:

  • Use a large bowl for the final batter because it will double in volume.
  • Do not cover the waffles with the toppings to keep them crisp.

Nutrition Facts:

Per Serving: 204.4 calories; protein 3.6g 7% DV; carbohydrates 28.8g 9% DV; fat 8g 12% DV; cholesterol 20.3mg 7% DV; sodium 303.3mg 12% DV.

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