There is something perfect about a marriage between two breakfast favorites: cereal and waffles. Waffles are so popular, that a Houston-area food truck is dedicated to everything waffles: The Waffle Bus. But you don’t have to wait for the bus to show up at Inversion Coffee. You can make your own waffle treats at home, as this series has attested to.
This cereal waffle recipe will help you to use up that last bit of cereal in the bottom of the box which is composed of half cereal dust a week old. To mix up the flavors, combine several different types of cereal to get the required crushed cereal for the recipe. If you do not have ready to eat breakfast cereal, you can always use an equivalent amount of uncooked instant oatmeal, grits or hot wheat cereal.
Depending on the cereal used, you might not even need any syrup on these waffles. Marshmallow or raisin containing cereals (Lucky Charms or Raisin Bran) or those which have added sugar (Frosted Flakes or Froot Loops) will yield the sweetest results.
This recipe is also adaptable for savory waffle applications. These waffles provide the base over which saucy entrées can be served. If you wanted to prepare waffles for the cornbread waffles and chili recipe from earlier in this series, you can add ½ c. crushed Corn Flakes or Kix to the waffle batter for extra flavor.
½ c. all purpose flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ c. crushed cereal (1 c. uncrushed)
2 to 3 tbsp. sugar (optional)
1 egg, separated
2 tbsp. melted butter
½ c. milk
2 tbsp. sour cream
1. Spray the inside of the waffle iron and plug in to preheat.
2. In a bowl, combine the flour, baking powder, baking soda, salt and crushed cereal. Alternatively, these add the flour, baking powder, baking soda and salt into a blender or food processor. Add in 1 c. whole cereal rather than crushed and pulse this mixture several times until the cereal becomes crushed and mixes with the other dry ingredients.
3. In another bowl, mix together the melted butter, milk, sour cream, and egg yolk.
4.Stir the wet and dry ingredients together to just combine. Do not overmix.
5. Beat the egg white until stiff peaks form and fold into the waffle batter.
6.Pour the batter onto the preheated waffle iron by ¼ c. to ½ c. amounts and cook until the waffle iron stops steaming.
7. Serve with butter and maple syrup, if desired.