Spiced Apple Waffles with Cinnamon Syrup

It’s apple time round these parts, and that makes me happy!

Last weekend, we attended visited a nearby orchard and came home with several varieties of yummy, locally-grown apples. What a treat!

In preparation for our apple outing, I spent some time searching for apple recipes on some of my favorite food blogs and was able to find several potential candidates.

These two recipes come from a couple different sources. Williams-Sonoma is responsible for the waffle recipe and Your Homebased Mom is the source of the syrup. Have I mentioned lately how much I LOVE the latter’s site?!?

I love making waffles, and I love trying new varieties of waffles. One thing that makes waffle making so easy-peasy is my KitchenAid Pro Line Waffle Maker. It allows me to make two waffles at a time, and because it rotates and allows the waffles to cook upside down, they stay lighter and fluffier. Thanks to many people’s generous gift cards that we received when we got married, we were able to procure this handy appliance, and I have never regretted the aquisition.

I served these waffles with Cinnamon Syrup, Cool Whip sprinkled with cinnamon. Next time I make the waffles, I may try adding a little apple juice (and a little more flour to compensate) to the mix–in an effort to increase the apple flavor.

And the icing on the cake syrup on the waffle is that I can now mark “Syrup” off of my list of things to conquer!

Williams-Sonoma Spiced Apple Waffles

Yield: Eight 6-inch Belgian waffles

3 eggs, separated
3/4 cup buttermilk, warmed>
3/4 cup milk, warmed
8 Tbs. (1 stick) unsalted butter, melted
1 Granny Smith apple, peeled, cored and grated
1 1/2 cups cake flour
1 1/2 tsp. baking powder
3 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 cup toasted pecans, chopped (I omitted this time, but I think the pecan addition would be delish)!
Sweetened whipped cream for serving

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, add the sugar 1 Tbs. at a time and beat until stiff, glossy peaks form, about 3 minutes. 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 5 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.

Leigh Anne’s Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 tsp. cinnamon
1/2 cup whipping cream

In medium saucepan, stir all ingredients together EXCEPT cream.  Stirring constantly, bring to a boil over medium heat.  Boil 2 minutes.  Remove from heat, stir in cream.  Cool 30 minutes.  Syrup will thicken as it cools.  Serve warm.

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2 Responses

  1. Those waffles look wonderful – I will definitely add the recipe to my “To Try” folder. So glad you enjoyed the syrup!!

  2. Leigh Anne, I hope you like the waffles. We did. The syrup was the perfect complement. Thank you for the recipe!

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