Leftover Cornflakes Waffles Recipe (How To Use Up Cornflakes From Cereal Milk)

This leftover cornflakes waffles recipe is perfect from using up discarded cereal from making cereal milk.

In my previous recipe, we made cereal milk ice cream with cornflakes. In this recipe, we're going to use the leftover strained cornflakes to make crisp, flavourful waffles.

These leftover cornflakes waffles have plenty of malty, corn-y notes from the leftover toasted cornflakes, which still pack plenty of flavour even after infusing in the milk we used for the ice cream. Best of all, they're super quick to make because all you have to do is whizz everything up in a blender.

For extra cornflakey-goodness, I served mine with a scoop of my homemade cereal milk ice cream, and sprinkled a few extra fresh cornflakes on top for crunch.

Handy tip: these waffles benefit from a longer cooking time in your waffle iron because of the extra moisture from the damp cornflakes. I used one number higher on the dial of my waffle iron for extra crisp-ness.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes four large waffles.)

Ingredients:

About 160g strained, squeezed cornflakes from after making cereal milk
75g plain flour
2 tbsp caster sugar
1 tsp baking powder
Pinch of salt
1 egg
60g unsalted butter, melted and cooled
230ml milk

Method:

1. Simply place all the ingredients into a blender and blitz until smooth.

2. Pour the waffle batter into your waffle iron in batches, cooking to your machine's requirements.

That's it!

Enjoy, and have fun.