Breakfast is one of our favorite things about Christmas day. We sit down together later in the morning after all the presents have been unwrapped but before Michael and the boys begin work on assembling toys, and enjoy a hot breakfast of homemade cinnamon rolls, scones, pancakes, cranberry apple French toast, panettone, or waffles. These eggnog waffles are a Christmas morning favorite we savor with butter and warm maple syrup, and small glasses of eggnog on the side with a sprinkling of nutmeg. These waffles energize the boys for a full day of play, including time outside in the snow when we’re lucky enough to have some during the holidays.
Merry Christmas from our family to yours.
- 3 (360 g) cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2-1/4 cups (540 ml) light eggnog (Rich eggnog may cause the batter to be too thick.)
- 1/4 cup (60 ml) sunflower or canola oil
- 2 large eggs, lightly beaten
- Whisk together the flour, sugar, baking powder, salt, and nutmeg in the mixing bowl. Add the eggnog, oil, and eggs. Stir well, until all the dry ingredients are coated, but don’t over mix.
- For each waffle, pour 3/4 cup of batter onto the hot waffle iron, spreading it around lightly to even it out a bit, then cook according to the manufacturers directions. Keep finished waffles warm in the oven at 150° F until ready to serve.
large mixing bowl
Belgian-style waffle machine