Prep 30 mins
Cook 15 mins
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.
- 473.18 ml unbleached all-purpose flour
- 7.39 ml baking soda
- 2.46 ml salt
- 4.92 ml ground cinnamon
- 4.92 ml ground ginger
- 2.46 ml ground allspice (or freshly grated nutmeg) or 2.46 ml ground cloves (or freshly grated nutmeg)
- 88.74 ml unsalted butter, melted
- 414.03 ml buttermilk
- 2 large eggs, separated
- 29.58 ml molasses
- 4.92 ml 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.