Oregon Bounty Hazelnut Waffles

Breakfast-Brunch
Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 4

Ingredients

  • 1 1/4 cups Flour, sifted
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 tablespoon Sugar
  • 2 Eggs, separated
  • 1 cup Milk
  • 2 tablespoons Tillamook butter, melted
  • 3/4 cup Oregon Hazelnuts, chopped and roasted

  1. Sift first four ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into the dry ingredients; stir only until all ingredients are mixed.
  2. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and borwned. Serve with maple syrup or Hazelnut butter.
  3. Hazelnut butter (best if made night before). Combine 1 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1/2 cup chopped, toasted hazelnuts, and 1 teaspoon vanilla. Cook until smooth and creamy. You can freeze any leftover butter.

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