Huh? Isn’t there a recipe for Belgian waffle? No, a waffle is labeled “Belgian” if it has deep rather than shallow pockets. The label has more to do with the kind of waffle iron used rather than as a reference to any specific recipe although, in usage, Belgian-style waffles are made with a lighter batter which often requires beating the egg whites separately.
But all of that is just an aside. More of an explanatory note to get rid of the notion that a Belgian waffle is defined by the light crispiness of the exterior. You can make lightly crisp waffles using any recipe. The crispiness is a result of the cooking temperature and the length of cooking. Even waffles cooked in the waffle iron’s “light” setting can be made crisp by dropping them into the bread toaster afterwards.
So, what are these apple cinnamon waffles about?
They’re made with plain waffle batter to which a chopped apple, cinnamon and nutmeg were added.
Just make the waffle batter then lightly fold in the chopped apple and spices. Fold gently. Do not overmix. You really don’t want to overwork the gluten if you want your waffles to be light and fluffy.
Drop dollops of the mixture into your waffle iron and presto!
Apple Cinnamon Waffles
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 1 and 1/2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 egg
- 2/3 cup milk
- 2 tablespoons melted butter
- 1 apple chopped
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
For the garnish:
- 1/4 cup melted butter
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- ice cream
Prepare the dry ingredients. In a bowl, whisk together the flour, salt, sugar, baking powder and baking soda.
Prepare the wet ingredients. In another bowl, lightly beat the egg, milk and melted butter.
Core and chop the apple.
Pour the wet ingredients into the dry ingredients and mix just until blended. DO NOT overmix.
Throw in the chopped apple, cinnamon and nutmeg. Fold in gently but thoroughly.
Spray the waffle iron with oil or brush with melted butter.
Drop dollops of the batter into the waffle iron (a little less than a quarter cup for small waffles; about 1/3 cup for full-sized waffles) and cook on "medium" setting.
Place the 1/4 cup melted butter in a shallow bowl.
Stir together the 1/4 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in another shallow bowl.
When the waffles can be handled without scorching your fingers, dip both sides of each waffle in melted butter then coat with the cinnamon sugar.
Serving suggestion: Stack two to three waffles and top with ice cream.
If you want to serve these apple cinnamon waffles to a big bunch of people over the holidays, make the waffles a day or two ahead. Cool and freeze in a resealable bag. Thaw an hour before needed. Reheat in the bread toaster, dip in melted butter, coat with cinnamon sugar and top with ice cream.