Almond Pound-Cake Waffles
These Almond Pound Cake waffles are soft and fluffy on the inside and crunchy on the outside. A perfect way to start the day. Waffles are also easily frozen, so don’t be afraid to make a big batch.
- 1 16-ounce package Plentiful Pantry Almond Pound Cake
- 3/4 Cup Water
- 1/2 Cup Melted Butter
- 2 Eggs
- Preheat waffle maker. (Spray the waffle maker with cooking spray if your style of waffle maker needs it.)Combine Mix, water, butter and eggs large bowl; Blend well. DO NOT OVERMIX; batter may be lumpy.Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Serve immediately or lay on a cooling rack until cool. Top with butter, whipped cream and fresh fruit, or your favorite syrup, and they will know how much they're loved!Store in zip-close bags in the freezer.To reheat, place slices of waffles in a toaster for a crispy texture, or reheat in a microwave for a softer texture.