A neighbor gave us some apple juice for Christmas, which has been going fast, but not fast enough to miss the day that I got around to making waffles. (There was a tantrum over the confusion between "waffle" and "falafel" but even that didn't stop me.) That made this recipe, which came with the waffle iron, even more appealing.
- 3 cups all-purpose flour
- 2½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. cinnamon
- 3 Tbsp. brown sugar
- 2 large eggs
- ½ cup butter, melted
- 1 cup apple sauce
- 1 cup apple juice
- 1 medium apple, peeled and diced
- 1 cup chopped walnuts (optional)
The recipe calls for separating the eggs, beating the whites stiff and saving them to fold in at the end. I was using egg replacer, though, so I used a simple muffin method: Mix the dry ingredients (flour through sugar) in a large bowl, mix the wet ingredients (eggs through apple) in a medium bowl, and stir together just until moistened. Bake in a lightly greased waffle iron to desired crispness. Makes several large servings.
This batter was very thick and sticky, almost doughy; it came out in large clumps instead of pouring, and the waffle iron had trouble closing over it. However, it spread well while baking, and plenty of steam poured out. Having so much moisture trapped in the diced apple would account for that.
The cinnamon smells wonderful during cooking. The apple flavor is more subtle; a berry syrup highlights it well.
