A friend of mine kindly pointed out to me on Facebook a few days ago that it is National Waffle Week! Upon further research I discovered that the first week of September is indeed National Waffle Week! Since I love the art of waffle making (and eating hehe), I had no problem throwing a batch of waffles into my kitchen schedule for the week.
September is synonymous with apples for me and since I have apples raining out of trees in my backyard, I thought Apple Cinnamon Waffles would be perfect! I debated on doing something a little fancy like with these Cinnamon Waffles with Caramelized Apples, but I just didn’t have enough time to plan for that. Instead I chose to make a simple waffle recipe that can be whipped together on a whim- as long as you have an apple of course!
Now there is one thing about this recipe I want to address- the tenderness of the apples. The recipe calls for them to be thinly sliced. If you grate them, they might soften better as they cook, but they will release more liquid creating much heavier pancakes. So to obtain tender apples from slices you should sauté them first in some butter. Ya know, just to kind of give them a head start softening. But that is completely optional, it just helps to create better texture. And speaking of texture, I thought that these waffles were a bit “pancake-y” to me. They didn’t quite have that signature crispness to the outside crust like most waffles do. I have to admit though, I did a terrible job whipping the egg whites. I did it by hand and there was a bunch of un-whipped egg white at the bottom of the bowl that I missed… so it could have been because of that for sure. Either way, these were certainly yummy : ) Happy National Waffle Week!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 3 Tablespoons sugar
- 2 large eggs – separated
- ⅓ cup vegetable oil
- 1 and ¼ cups milk
- ¼ tsp vanilla extract
- 1 apple – finely sliced
- Stir together flour, baking powder, salt, and cinnamon; set aside.
- In separate large bowl, whisk together sugar and egg yolks until pale yellow and thick. Slowly add in the oil while whisking constantly. Repeat with milk and vanilla extract.
- In separate medium bowl, whip egg whites to stiff peaks; set aside.
- Pour flour mixture into liquid mixture and whisk until just combined (the batter will be lumpy, that’s okay). Gently fold in egg whites until well combined and then fold in apples (for really tender apples, first sauté in skillet with butter- shredding apples may cause waffles to be heavy).
- Pour into waffle iron and cook according to appliance instructions.
adapted from Mr. Breakfast