ROB RABINE: Churro Waffles! Street-food for breakfast

Churro waffles — tastes like street-food, but way easier to make in your kitchen.

I’ve always loved donuts, my great grandmother used to make them a couple times a week. When we lived in Southern California, Churros were a big deal. Street vendors sell them day and night.

I loved them so much I bought a Churro press. Disaster. You have to kind of — sort of pipe the batter into the hot oil and it really spits. It’s why line-cooks wear long-leeved coats.

So these waffles are a good substitute, crunchy, buttery, cinnamony. Plus you can wear a T-shirt when you make them. Follow me on Instagram@robertrabine or Carlsons_Landing_2019.

Combine the sugar and cinnamon on a dinner plate and set it aside. Melt the butter in your microwave in a small bowl and set it aside. Pre heat your waffle iron and make the batter. Sift the flour with the salt, baking powder, sugar and cinnamon into a large bowl. In a separate bowl, whisk the eggs with the milk, vanilla and melted butter then add it to the dry ingredients and mix to combine.

Spoon the batter into your waffle iron and cook till golden brown.

Remove the waffle and brush each side with the melted butter you set aside earlier, and then dredge the waffle in the sugar/cinnamon mixture. Serve right away with a little whipped cream and berries. Yield 5-6 waffles.

Connecticut Media Group