Hazelnut Waffles

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Chef & Child Ingredient of the Month, December 2014


1¼ cups sifted flour
2½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
2 eggs, separated
1 cup milk
2 tablespoons butter or margarine, melted
¾ cup roasted & chopped Oregon hazelnuts

½ cup chopped Oregon hazelnuts
2 tablespoons butter or margarine
¾ cup maple syrup


Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

For syrup:
In saucepan, saute hazelnuts in butter until lightly browned. Add syrup and heat through.


Breakfast, Chef & Child

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