if they’re waffle cakelettes, then yes.
Buttermilk Waffle Cakelettes (or What to do with Leftover Waffles…)
I started with this recipe, to make the waffles the day before… had some for breakfast, and saved the leftover waffles in a ziplock bag. I used my favorite basic yellow cake recipe for the batter…. cut three of the leftover waffles in small enough pieces that would make my little Cuisinart happy, and pulsed it a few times to get waffles crumbs (about 2 cups worth). I added those to the batter, and just like that: buttermilk waffle cake batter. Divided it evenly into tiny souffle cups (filling each cup half way) and baked them for 20 minutes at 325º (rotating half way through).
Basic Yellow Cake Ingredients
Make about 3 cups of batter.
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
- 1 1/3 cups cake flour (not self-rising), sifted, plus more for pans
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup milk
- Heat oven to 325 degrees. Butter an 8-by-2- inch round cake pan, (or not, if making cakelettes) line with parchment, and coat parchment with more butter. Flour the buttered pan, and tap out excess flour; set pan aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light, about 3 minutes. Add the vanilla, and then the eggs, one at a time, beating each until fully incorporated before adding the next.
- Sift together flour, baking powder, and salt. Add flour mixture and milk to the egg mixture in three additions, beginning with the milk and ending with the flour, and alternating with the milk.
- Transfer batter to prepared pan, or cakelette papers, and bake until the top of cake springs back when pressed and a cake tester inserted into center comes out clean, about 50 minutes. Cool cake in pan for 10 minutes. Remove cake from pan, transfer to cooling rack, and cool completely. Transfer to a cooling rack, and cool completely.
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