Blood Orange Maple Waffles

Ingredients

Syrup
  cup Cindy's Maple Balsamic Vinegar
 1 tbsp brown sugar
Waffles
 2 eggs
 1 ½ cups buttermilk
 ½ cup Cindy's Blood Orange Olive Oil
 2 tbsp brown sugar
 2 cups unbleached all-purpose flour
 2 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 ½ tsp cinnamon
Directions
Syrup
1

Combine the Cindy's Maple Balsamic Vinegar and brown sugar in a small skillet and boil over medium-high heat. Stir occasionally with a wood spatula for 3-4 minutes or until glossy bubbles cover the surface.

Waffles
2

Preheat waffle iron and when hot, spray with non-stick spray.

3

In a medium bowl, whisk the eggs, buttermilk, Blood Orange Olive Oil, and brown sugar together.

4

Add baking powder, baking soda, salt, and cinnamon and mix until just combined.

5

Pour by half cupfuls into the waffle iton and cook until golden brown.

6

Remove and finish with a drizzle of the Maple Balsamic Syrup.

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Ingredients

Syrup
  cup Cindy's Maple Balsamic Vinegar
 1 tbsp brown sugar
Waffles
 2 eggs
 1 ½ cups buttermilk
 ½ cup Cindy's Blood Orange Olive Oil
 2 tbsp brown sugar
 2 cups unbleached all-purpose flour
 2 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 ½ tsp cinnamon

Directions

Syrup
1

Combine the Cindy's Maple Balsamic Vinegar and brown sugar in a small skillet and boil over medium-high heat. Stir occasionally with a wood spatula for 3-4 minutes or until glossy bubbles cover the surface.

Waffles
2

Preheat waffle iron and when hot, spray with non-stick spray.

3

In a medium bowl, whisk the eggs, buttermilk, Blood Orange Olive Oil, and brown sugar together.

4

Add baking powder, baking soda, salt, and cinnamon and mix until just combined.

5

Pour by half cupfuls into the waffle iton and cook until golden brown.

6

Remove and finish with a drizzle of the Maple Balsamic Syrup.

Blood Orange Maple Waffles

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