This is some serious stuff. You're all familiar with the long cylinder churro from Disneyland but have you seen a waffled-shaped churro? Sweet! Now you can ditch the belgian waffle for breakfast and have this instead. If you think about it waffled churro is healthier than the deep-fried ones you get from the food stand.
1 1/2 cups (213g) all-purpose flour
1/2 cup (70g) cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1/2 cup milk
6 Tbsp vegetable oil or canola oil
1/2 tsp vanilla extract
2 large eggs, whites and yolks separated
3 Tbsp granulated sugar
Making the batter
1. Preheat waffle iron. In a bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
2. In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined.
3. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites until soft peaks form. Add sugar and whip until stiff glossy peaks form.
4. While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined. Fold in egg white mixture. Cook batter in waffle iron until golden brown (usually 5-10 minutes).
Time to Churro!
Brush top of waffle with melted butter then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
Serve warm and enjoy!
Recipe adapted from Classy Cooking.