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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe came from a Williams-Sonoma kitchen catalog and looked so good that I just had to try it. My boys couldn't get enough of these!!! The extra waffles freeze well to use later as toaster waffles - a great and tasty time-saver for those busy mornings! Ingredients:
3 eggs |
3/4 cup buttermilk, warmed |
3/4 cup milk, warmed |
1/2 cup unsalted butter, melted |
1 granny smith apple, peeled, cored and grated |
1 1/2 cups all-purpose flour (i often use whole wheat pastry flour instead) |
1 1/2 teaspoons pumpkin pie spice |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup sugar |
1 cup toasted pecans, chopped (optional) |
sweetened whipped cream, for serving |
Directions:
1. Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are OK).
2. Sprinkle 2 tablespoons pecans (if using) onto waffle maker. Pour about 2/3 Celsius batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200 degrees Ferenheit oven while cooking the remaining waffles. Serve with whipped cream or maple syrup and enjoy the wonderful smells permeating throughout your house!
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