Apple Waffles

Diced apples fell into my waffle batter (+cinnamon and cloves)...then came along apple butter and syrup! Welcome, Sat morning!

foodblog 036

  • 2 eggs
  • 1 1/2 cups milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 cups pancake mix
  • 2 tablespoons oil
  • 1 medium apple, finely chopped

Place the eggs, milk, cinnamon, cloves, pancake mix and oil in a bowl.

Beat with a mixer until the batter is fairly smooth. Stir in the finely chopped apple.

Bake in a hot waffle iron until steaming stops.

Serve as desired.

Recipe courtesy of Waffle Recipes

Comments

Post a Comment

Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter 2 Tablespoons brown sugar 3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Bim’s Sourdough Pizza Crust

Image
Makes 4 rounds 360g warm water   (80 to 85°F)  150g  fed sourdough starter 16g  olive oil   plus more for containers 570g all-purpose flour  (sub out 23g for vital wheat gluten to make bread flour) 15g  salt In the large bowl mix everything together and rest for 60 minutes then stretch and fold 3 sets with rests for 30 minutes, then finish with a coil fold. Proofing the dough for 90 minutes on yogurt setting of instant pot or 2-4 hours in controlled temperature.  After the dough has doubled in size, separate into 4 balls (~285g), shape into tight rounds, place rounds in deli containers rubbed with olive oil, cover with lids (make sure the lids are also oiled). Rest the dough in the fridge over night then put in the freezer up to 2 months. Cooking:  Cast Iron Skillet Pizza  method  Traditional Baking: Rest dough on counter 2 hours. Preheat oven with the fan (convection) at 450 bake for 10 minutes.  Stretch oiled or floured dough...
Read more