Nutty & Delicious Walnut and Almond Waffles
Wholesome Walnut and Almond Waffles for a Satisfying Breakfast or Sweet Treat
These nutritious waffles are a favorite snack or brunch item at Milky’s house, enhanced with the rich flavors of walnuts and almonds. Adding these nuts brings a wonderful texture and nutritional boost to your classic waffle cake. Paired with a creamy blueberry cream cheese dip, the nutty aroma and sweet-tart fruitiness create an unforgettable taste experience. Perfect for kids’ snacks or a hearty start to your day!
Waffle Batter- 250g Hotcake mix
Batter Ingredients- 1 Egg
- 140ml Milk
- 1 Tbsp Melted butter
- 1/2 cup Walnuts
- 1/2 cup Almonds
Blueberry Cream Cheese Dip- 100g Blueberries
- 100g Cream cheese
- 1-2 Tbsp Honey
- 1 Egg
- 140ml Milk
- 1 Tbsp Melted butter
- 1/2 cup Walnuts
- 1/2 cup Almonds
Blueberry Cream Cheese Dip- 100g Blueberries
- 100g Cream cheese
- 1-2 Tbsp Honey
Cooking Instructions
Step 1
To reduce any bitterness and ensure a cleaner taste, we’ll pre-treat the walnuts and almonds. Briefly boil them in water for 1-2 minutes, then rinse under cool running water and pat them dry. This step helps remove bitterness from the walnuts and makes the almond skins easy to peel off, revealing their lovely pale interior for an even nuttier flavor.
Step 2
Place the dried nuts in a lightly heated pan over low heat and toast them gently. This process removes any remaining moisture and intensifies their delicious, nutty aroma and flavor, contributing to a crispier texture in your waffles.
Step 3
Lay a paper towel on a cutting board and spread the toasted nuts on top. Chop them into desired sizes. Aim for pieces that still offer a slight bite rather than a fine powder, to add textural interest to the waffles.
Step 4
Crack the egg into a bowl and whisk it thoroughly with a whisk until the stringy parts are broken down and the mixture is light and airy. Properly whisking the egg is key to achieving a fluffy waffle texture.
Step 5
Sift the hotcake mix into the bowl using a sieve. Sifting the flour prevents lumps and helps create a wonderfully light and airy waffle.
Step 6
Gradually add the milk while gently mixing with the whisk until just combined. Be careful not to overmix, as this can develop gluten and make the waffles tough. Finally, stir in the melted butter (or cooking oil) until just incorporated to complete the batter.
Step 7
Gently fold the chopped walnuts and almonds into the batter, ensuring they are evenly distributed. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes. This resting period allows the ingredients to meld and the batter to stabilize, resulting in a better waffle consistency.
Step 8
Pour the rested batter onto a preheated waffle iron. Thanks to the butter in the batter, the waffles should release easily and cook to a beautiful golden brown. Cook over low heat until golden and crisp. Enjoy your delightful homemade walnut and almond waffles!
