Apple Pie Waffles
From Williams Sonoma via Annie’s Eats
Happy belated Valentine’s Day! I know, I know, it’s tomorrow. But we do things a little differently in the HMK. You see, John’s job is a bit unusual. He only travels for work about 40% of the time, but when it happens we generally don’t know until, well, he’s on the plane. It was kind of hard for me to get used to at first (John is reading this thinking, she’s still not used to it! She gets mad every time I leave! But I’m trying, really!). In a continued attempt to make his last minute travel a little more bearable, I’ve adopted a few key strategies including the absolute avoidance of weeknight plans. I’m an avid planner, so this is harder for me than it may sound. But I also tend to get really super-duper excited about stuff, which means a really super-duper big let down if it gets canceled. Hence our alternate holiday schedule.
This year we celebrated our personal Valentine’s day on Saturday, kicking it off with a big gourmet breakfast. We went all out with a fancy table and fun menu of broiled grapefruit, mangoes, granola, mimosas, and of course, these waffles! They were our favorite item by far. The topping is basically just an excuse to eat apple pie filling for breakfast, and the waffles are light on the inside and crunchy on the outside, thanks to the whipped egg whites. They’re a little bit of extra work, but totally worth it for a special breakfast like this one!
- 3 Tbsp unsalted butter
- 6 apples (we used pink ladies, the recipe called for Fuji, I think it’s pretty flexible)
- 1/2 cup sugar
- 1 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 3/4 cups flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 eggs, separated
- 1 3/4 cup buttermilk
- 8 Tbsp butter, melted
- 1/2 tsp vanilla extract
- To make the topping, melt 3 tablespoons butter in a skillet over medium-high heat.
- Add apple slices, sugar, cornstarch, cinnamon, nutmeg and salt, stirring to coat the apples.
- Cook 16-18 minutes, stirring occasionally, until apples are soft and caramelized.
- Remove from heat and stir in vanilla. Cover with foil and set aside.
- To make the waffles, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Whisk to combine.
- In a large bowl whisk together egg yolks, buttermilk, melted butter and vanilla.
- Add flour mixture to egg mixture, whisking to combine.
- In a separate, clean bowl beat the egg whites on medium-high speed until they are glossy-white and the mixer leaves a distinct swirly pattern in them.
- Gently fold the egg whites into the batter, about a 1/2 cup at a time, until incorporated. Don’t over stir.
- Cook waffles according to your waffle maker’s instructions.
- Top with apple mixture.
Makes about 12 4-inch waffles.