Ingredients
¾ cup Barlow’s Original Pancake, Biscuit & Waffle Mix
¼ cup granulated sugar
2 large eggs
¼ cup unsalted butter, melted
¼ cup whole milk (or oat milk for dairy-free)
½ teaspoon vanilla extract
Optional: pinch of cinnamon or nutmeg for added warmth
Equipment
Waffle cone maker or pizzelle iron
Cone roller (or make your own using a piece of parchment shaped into a cone)
Cooking Instructions
Step 1.
In a medium bowl, whisk eggs and sugar until light and slightly frothy. Add melted butter, milk, and vanilla extract. Stir in Barlow’s mix until smooth. Batter should be pourable but not runny. Let rest for 5 minutes.
Step 2.
Preheat your waffle cone maker or pizzelle iron. Lightly grease with oil or butter. Pour about 1–2 tablespoons of batter in the center. Close the lid and cook for 1 to 2 minutes or until golden brown and crisp.
Step 3.
Shape cones, working quickly (while still warm). Remove the flat waffle and shape around the cone roller. Hold for 10 seconds until set. Place seam side down to cool and harden.
Step 4.
Let cones cool completely before using. Store in an airtight container for up to 3 days.