Ingredients:
- 3 Tbs. unsalted butter, plus 8 Tbs. (1 stick) melted butter
- 6 Fuji apples, peeled, cored and cut into 1/4-inch slices
- 1/2 cup plus 1/3 cup sugar
- 1 tsp. cornstarch
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 3/4 tsp. salt
- 2 1/2 tsp. vanilla extract
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- Whipped cream for serving
Directions:
In a fry pan over medium-high heat, melt the 3 Tbs. butter. When the foaming subsides, add the apples, the 1/2 cup sugar, the cornstarch, 1/2 tsp. of the cinnamon, 1/4 tsp. of the nutmeg and 1/4 tsp. of the salt. Cook, stirring occasionally, until the apples are tender and the sugar mixture becomes syrupy, about 18 minutes. Remove the pan from the heat and stir in 2 tsp. of the vanilla. Cover the caramelized apples to keep warm until ready to serve.
Preheat a waffle maker on medium-high heat according to the manufacturer's instructions. Preheat an oven to 200°F.
In a large bowl, whisk together the egg yolks, buttermilk, the 8 Tbs. melted butter and the remaining 1/2 tsp. vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, the 1/3 cup sugar, and the remaining 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/2 tsp. salt. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.
Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook until the waffles are golden brown and crisp, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
Serve the waffles hot with the caramelized apples and whipped cream. Makes twelve 4-inch square waffles.
Williams-Sonoma Kitchen
Preheat a waffle maker on medium-high heat according to the manufacturer's instructions. Preheat an oven to 200°F.
In a large bowl, whisk together the egg yolks, buttermilk, the 8 Tbs. melted butter and the remaining 1/2 tsp. vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, the 1/3 cup sugar, and the remaining 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/2 tsp. salt. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.
Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook until the waffles are golden brown and crisp, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
Serve the waffles hot with the caramelized apples and whipped cream. Makes twelve 4-inch square waffles.
Williams-Sonoma Kitchen
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Rated 5 out of
5
by
DaBud25 from
A Seriously Good Recipe
This is a great recipe for holidays or a relaxing weekend. If you love apple pie, you will love this.
Date published: 2017-03-14
Rated 5 out of
5
by
betzbakes from
Cinnamon-y Goodness!
I have a cinnamon-addict at my house, so when I accidently dumped all the cinnamon into the apples -- no big deal - made it even better! I just returned to the spice drawer to put the required amount of cinnamon into the waffle batter, and all was good. I didn't have as many apples as the recipe called for, but I left all other measurements the same (except for my goof as mentioned above on the cinnamon), and it didn't take 18 minutes for the apples to caramelize - more like 10 min. Not only was it delish - the kitchen smelled wonderful, which lured my teenage boys out of bed into the kitchen with me. Great recipe for many reasons. Haha! Definitely a keeper!
Date published: 2012-06-26