Prep 20 mins
Cook 5 mins
I first made these as "pancakes" for a brunch at work years ago. I have actually never made the "waffles" for my family, but each time prepare them in the form of "pancakes." It's a nice "apple-cinnamon roll" type meal for a weekend brunch. Also, when I prepare it, I seem to have way too much syrup, so I always cut the syrup recipe in half.
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon sugar
- 3⁄4 teaspoon salt
- 2 eggs, separated and beaten
- 1 cup evaporated milk, plus
- 1⁄2 cup milk (I use all milk)
- 1 tablespoon melted butter
- 2 medium apples, peeled and chopped (I grate them with a coarse grater)
- 1 cup corn syrup
- 2 cups sugar
- 1⁄2 cup water
- 2 teaspoons cinnamon
- 3⁄4 cup evaporated milk (again, I use regular milk)
- Sift dry ingredients together; set aside.
- Combine egg yolks, milk and butter.
- Add liquid to dry ingredients and stir to blend.
- Fold in stifly beaten egg whites, then chopped apples.
- For syrup: Mix together all ingredients except milk.
- Bring to a full boil, then cook 2 minutes longer.
- Cool 5 minutes.
- Stir in milk and serve with Apple Waffles.
- (When reheating the syrup, use low heat so milk will not curdle).
My rating is just for the cinnamon syrup. It's SO YUMMY! Try it on vanilla ice cream, waffles, apple pie! Oh my!
Very good! The syrup was very sweet. I cut the syrup in half at the suggestion of the others and still had quite a bit left over. I look forward to the leftovers.
I didn't get to try the Apple Waffles, they were taken down by my hubby and our friends teenagers. However, I got some of the Cinnamon Syrup and it is YUM-MO, especially on Pumpkin Waffles!