I've been making waffles from a dry mix for the last year or so since i received my wonderful waffle iron. I've always thought waffles were just waffles, something new to eat for breakfast that doesn't include a bowl and milk. Recently, I bought a HUGE bag of Gala apples and wanted to find ways to use them besides straight up eating, and here I found my new go-to favorite waffle recipe.
What made this waffle stand apart from others that i've made is their texture: tender-crisp on the outside, light and fluffy on the inside. I used about 2/3 c of batter for each waffle and cooked on almost-full heat for four minutes. Each waffle came out a gorgeous golden brown color, enhanced by the pumpkin-pie spice used to flavor them. And the aroma, oh the aroma! It's like a warm hug and a huge mug of spiced cider in delicious waffle-form. My 3 year old son and I have eaten these every day since I made them three days ago and each time has gotten better and better.
Ingredients:
3 medium eggs, separated
3/4 cup buttermilk, warmed*
3/4 cup milk, warmed
8 Tbs. (1 stick) unsalted butter, melted
1 medium Gala apple, peeled, cored and grated
1 1/2 cups a.p. flour
1 1/2 tsp. baking powder
3 tsp. pumpkin pie spice (apple pie spice works well, also)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 cup toasted pecans, chopped (optional)
Syrup or whipped cream for serving
Directions:
Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer's instructions.
In a large bowl, whisk together the egg yolks, buttermilk, milk and butter. Add the grated apple and stir to combine.
In another bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt. Add the flour mixture to the egg yolk mixture and whisk until smooth (some small lumps are OK).
Using an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute. Increase the speed to high beat until stiff, glossy peaks form, about 3 minutes. Slowly add sugar, about 1 tbsp at a time, so that whites do not deflate. Fold half of the whites into the batter, then carefully fold in the remaining whites.
Sprinkle 2 Tbs. of the chopped pecans onto the waffle maker. Pour about 2/3 cup of the batter onto the surface. Cook the waffles according to the manufacturer's instructions until golden brown, about 4 minutes. Transfer the waffles to a baking sheet and keep warm in the oven while you cook the remaining waffles.**
Serve the waffles with whipped cream, butter and/or syrup. Makes eight 6-inch Belgian waffles.
* Don't have buttermilk? No worries! Follow this tip http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm for homemade buttermilk any time you need it!
** To store leftovers, allow to cool completely on a cooling rack. Stack up, layering each with a paper towel in between. Place in a gallon sized labeled zip top baggie, taking care to press as much air out as possible and store in your freezer. To toast, pull apart in sections that will fit into toaster and toast at half-full heat. I.M.O, these are even BETTER when re-toasted! Yum!
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