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Dane started us off in the kitchen by helping to whip up some Eggnog Waffles for a festively delicious breakfast. We eliminated the syrup at the end of the day so that it didn’t compete in flavor with the eggnog and topped our waffles with a triple berry fruit medley and a little bit of yogurt glaze. Take a peek at Dane’s video & grab the recipe to give it a taste-testing try.
Eggnog Waffles by Jodie Fitz
1 Price Chopper egg
1 cup Price Chopper all-purposed flour (unbleached)
1 cup cake flour
4 oz. Price Chopper cinnamon applesauce
1 – 1 1/2 cups Price Chopper eggnog
3 tablespoons brown sugar
1 tablespoon Price Chopper baking powder
1 teaspoon Price Chopper vanilla extract
½ teaspoon Price Chopper cinnamon
½ teaspoon Price Chopper nutmeg
¼ teaspoon Price Chopper sea salt
Price Chopper non-stick cooking spray
Beat the egg in a medium bowl, until frothy. Add the remaining ingredients; mix until smooth. Add, approximately, 2/3 cup of pre-heated, waffle maker that’s been coated with non-stick cooking spray and spread it evenly. Cook until your waffle is golden brown. Repeat the process until all of the batter has been used and serve with some of our toppings that you’ll find below.
Toppings for the Eggnog Waffles: Instead of syrup, try topping the Eggnog Waffles with a Yogurt Glaze & triple berry fruit. The triple berry fruit can be found in the Price Chopper and Market 32 stores in the freezer aisles. Simply thaw it before topping off the waffles with the yogurt glaze.
Yogurt Glaze by Jodie Fitz
3 oz. Price Chopper low-fat vanilla yogurt
1 tablespoon Price Chopper fat-free milk
1 tablespoon Price Chopper honey