When I was growing up, my dad used to make us pancakes for breakfast on weekends and feed us waffles for dinner when budgets were tight. So for me, breakfast foods are the ultimate in comfort food. This time of year, nothing is better than local apples—even if you can’t get out to pick them yourself, you can find a great variety in the farm markets. Add some bacon, and you might be ready to try eating waffles for dinner yourself!
APPLE PECAN WAFFLES
- 1 apple (granny smith or golden delicious)
- 2 eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1 1/2 cups buttermilk
- ½ cup yellow cornmeal
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup chopped pecans
- 3 tablespoons granulated sugar
- Core and grate apple (do not peel).
- Mix apple with egg yolkss, vanilla, vegetable oil, and buttermilk. Mix in cornmeal, flour, baking powder, salt, and pecans until just combined.
- Whip egg whites to soft peak, gradually add sugar. When meringue is medium peak, fold into waffle batter.
- Cook in waffle maker according to maker’s instructions. Serve with maple syrup and apple butter.
CINNAMON APPLE BUTTER
Makes one pint
- 10 apples (Paula Red, Golden Delicious, Empire, Ida Red, McIntosh, Gala)
- 1/2 cup apple cider
- 2 cinnamon sticks
- Zest of 1/2 orange
- 1 pound (2 ½ cups) light brown sugar
- Core apples, slice in quarters (do not peel). Place in heavy bottom sauce pan, add cider and cover. Simmer on low until soft, about 30 minutes.
- Press cooked apples through a sieve to remove skins. Place pulp in sauce pan with cinnamon sticks, orange zest, and light brown sugar. Stir well to dissolve sugar.
- Simmer over low heat, stirring frequently, until mixture is thick, about 20 minutes.