Cinnomeg Waffle (6 servings) 2 and 1/2 cups of sifted flour 2 teaspoons of baking powder 6 Tablespoons brown sugar 1/2 teaspoon of salt 2 and 1/2 cups of milk or cream if desired 4 eggs - separated 1/4 cup of melted butter 1/2 Tablespoon cinnamon 1/2 to 1 teaspoon nutmeg Just like any waffle recipe, add all the dry ingredients together in the bowl, I honestly just throw it all in the bowl. Beat the Batter with a fork until smooth, then heat up your waffle iron. (You may use an electric beater, please do if you have a bad wrist, cause I care about those who love to cook) Spray the waffle iron with cooking oil, I use Pam, but that's cause I don't do the groceries, my mother does. Layer the bottom element of the Waffle iron so the batter forms a convex bulge then close your waffle iron. (Due to waffle irons being totally different, such as Belgian waffle irons and waffle irons you get from appliance stores, you may have to turn the waffle iron over [this is mainly for a Belgian waffle iron]) Cooking Notes: I use a "Waring Pro" Professional Belgian Waffle Iron, thus getting very thick, deep pocketed waffles. this recipe makes the waffle slightly crunchy, due to the brown sugar caramelizing on the outside of the waffle. The inside has a nice candy like feel to it, almost as if eating a crepe. As I mentioned in the Directions, there are so many different waffle irons out there that the serving really depends on the quality of the waffle. For example, this Belgian waffle Iron makes 1 inch thick waffles (on the odd occasion waffles I've had to rotate ^_^, measuring almost 2 inches thick. Needless to say I was full after that, but had to figure out how to clean the Waffle Iron.) There fore you may get only 5 or 6 BIG waffles. The other Waffle Irons we had, a recipe this size would give you 9 or 10 waffles that are as thin as the Motorola razor cell phone (not kidding, my mothers cell phone was thicker V_V, what a shame) Therefore, all I can say is, Enjoy your breakfast. Cinnomeg = cinnamon + nutmeg. Have a fantastic breakfast! Mr Breakfast would like to thank IcarusTage for this recipe. Recipe number 2862. Submitted 6/20/2010.