Recipe by ratherbeswimmin'
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.
Top Review by children from A to Z
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.
- 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
Directions See How It's Made
- 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.