Day 1 in my week of apple recipes...
I mentioned to Matt the other day that he hadn't made me waffles or popovers in a long time. He heard that as "You'd better make me waffles this weekend." I really didn't mean it that way but it did mean I got waffles Sunday morning & not just any waffles but apple waffles.
I think he was looking for ways to use the apples we picked up at the Arboretum this weekend when he stumbled on this recipe on the Wikibooks Cookbook. The method is pretty simple you put the batter in the waffle maker & then quickly top it with sliced apples before closing the lid. I had a hard time imagining how this was going to work thinking the apples would stick to the waffle maker & not cook. Oh, was I wrong.
The batter actually covers the apples when you close the lid. As the waffle cooks the thinly sliced apple gets all soft & warm. These were amazing! No need for syrup here, just some butter & dive in.
I have to say that the waffle batter with this recipe is really good too. Its a little fussy since you have to beat the egg yolks & whites separately but it really creates a wonderfully fluffy waffle. (Ok, I know beating an egg isn't that fussy but first thing in the morning it can feel like it.)
from Wikibooks Cookbook
2 eggs, separated
1 1/2 c milk
1/2 c vegetable oil
1 T sugar
1 T baking powder
1 t salt
1 3/4 c flour
1 apple, peeled, cored & thinly sliced
Lightly spray the waffle iron with oil, close & heat.
On a small bowl beat the egg whites until stiff & set aside.
In a larger bowl beat the egg yolks until light yellow & thick. Whisk in the milk & oil. Add dry ingredients & whisk until smooth. Fold in the egg whites.
Pour 3/4 c of the batter into the waffle iron. Quickly cover the surface with a layer of the sliced apples.
Close the cover & cook as normal.
We found that we needed to re-oil the top of the waffle iron about halfway through making the batch or they began to stick.
Makes 6 waffles.