Description
Golden-brown waffle cones, fresh off the press, with a delightful crunch and that irresistible homemade flavor. Plus, they look much better than the busted ones you get from a package!
Ingredients
Scale
- 1 cup (125g) all purpose flour
- 1/4 tsp (1g) ground cinnamon
- 1/4 tsp (2g) salt
- 2 large eggs
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 1/4 cup (56g) unsalted butter melted
- 1/4 cup (60g) whole milk, warmed to room temperature (70 – 80F)
- 1 Tbs (13g) vanilla extract
Instructions
- Preheat your waffle cone iron to medium high heat with the lid closed.
- Combine flour, cinnamon and salt in a bowl. Toss to combine and set aside.
- Add eggs to a medium bowl and whisk to break up the yolks, then add in granulated sugar, brown sugar and butter and whisk for approximately 1 minute until smooth and there are no more sugar lumps.
- Add the milk and the vanilla to the other wet ingredients and whisk until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Once your waffle iron is preheated, open it up and scoop about 1/4 cup of batter onto the iron and close. Allow the batter to cook 3-4 minutes until the waffle is a nice golden brown.
- Once the steam from the waffle iron has dissipated, lift the waffle off the maker and immediately transfer it to a clean work surface. Position the waffle cone form slightly off-center on the waffle, with the tip about ½ inch from the bottom edge. Grab the outer edge of the waffle and roll it over the form, maintaining as much tension across the waffle as possible.
- As you start to roll, fold a little bit of the bottom of the cone upward, where the tip will be, so that as you continue to roll it closes the bottom of the cone.
- Continue to roll until your waffle is fully rolled onto the form and with the seam side down, press down firmly to create a seal.
- Hold the cone seam side down for about a minute until it holds the cone shape on its own.
- Keep the form inside the cone for another minute or two before removing it and moving on to the next cone.
- Continue the process until all your batter is used up.
- Once your cones are fully cooled, enjoy them right away, or store them in an airtight container or bag for up to two weeks.
Notes
- I like to use this 3Tbs scoop (1/4 cup) for measuring the batter onto the waffle cone maker
- If you want to use gloves to handle hot waffles, these are my favorite disposable latex-free kitchen gloves