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When making waffles, consider making extras to freeze for another day. To serve later, unwrap them from their freezer bag, preheat oven or toaster to 375°, and warm the waffles for about 3 minutes.
- 2 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice (or freshly grated nutmeg) or 1⁄2 teaspoon ground cloves (or freshly grated nutmeg)
- 6 tablespoons unsalted butter, melted
- 1 3⁄4 cups buttermilk
- 2 large eggs, separated
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and grated
- unsalted butter, softened
- real maple syrup, warmed
- In a large mixing bowl, stir the flour, baking soda, salt, and spices together.
- Pour in the melted butter and stir until it disappears.
- Stir in the buttermilk, egg yolks, molasses, vanilla, and apple.
- Beat the egg whites using an electric mixer until stiff but still glossy.
- Heat a greased waffle iron; fold the egg whites into the batter.
- Cook waffles one at a time, following the directions from the waffle-iron manufacturer.
- They should be crisp and brown when done.
- Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.
- Serve with softened butter and warmed maple syrup.
I am rating this 4 stars because my kids devoured these. I did not care for them. I rarely eat waffles so my opinion doesn't count. They were relatively easy to make thanks to my food processor, it did the grating for me. I had 8 waffles leftover for an easy breakfast during the week.