Belgian Waffles with Caramelized Cinnamon Apples

Did I mention how much I’m in looooooove with my new waffle maker?  We all love the new waffle maker in this house, to be perfectly honest.  And while you might think that “hey how many waffles can a person really eat until they get tired of them” let me tell you: I haven’t hit that point yet 😉   Cake waffles, yeasted waffles, cornmeal/cheese/jalapeno waffles, chocolate and peanut butter, banana, the options go on and on…

The waffles from this recipe are just diving – crispy outsides and soft, moist interiors.  Full of flavor, thanks to the yeast-based batter.  The cinnamon apples on top aren’t the norm, but are perfect for those chilly autumn mornings – all you need is an extra drizzle of maple syrup and you are in business, my friends 🙂 

Classic Belgian Waffles
(from our waffle maker’s instruction manual)

1 1/2 c. milk
6 Tbsp. butter
2 to 3 Tbsp. maple syrup
3/4 tsp. salt
1 tsp. vanilla extract
2 large eggs
2 c. flour
2 tsp. instant yeast
Heat the milk till it’s very hot. Place it in a large mixing bowl (you’ll need lots of room for expansion), and add the butter, maple syrup, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine; it’s okay if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it’s in a bowl large enough for it to at least double in size!)

Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. It took us about 6 minutes, using our waffle iron here. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired, or with the super-awesome cinnamon apple awesomeness (recipe follows).

Caramelized Cinnamon Apple Topping
(adapted from Cooking Light)

1/3  c.  firmly packed brown sugar
1  teaspoon  cornstarch
4  peeled and coarsely chopped apples
1/2  tsp.  ground cinnamon
1/4  tsp.  ground nutmeg
2  tsp. maple syrup
1/2  tsp.  vanilla extract
2 Tbsp.  butter

Stir together sugar and cornstarch in a medium skillet. Add apples and next 4 ingredients, and bring to a boil over medium-high heat, stirring constantly.

Boil 1 minute; reduce heat to medium-low, and simmer, stirring often, 8 to 12 minutes or until apples are tender. Stir in butter.


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