Laced with apples and fragrant with pumpkin pie spice, these waffles are perfect for a cool autumn morning.
Ingredients:
3 eggs, separated
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
8 tablespoons (1 stick) unsalted butter, melted
1 Granny Smith apple, peeled, cored and grated
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
3 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 cup toasted pecans, chopped
Sweetened whipped cream for serving
Directions:
Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer's instructions.
In a large bowl, whisk together the egg yolks, buttermilk, milk and butter. Add the grated apple and stir to combine.
In another bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt. Add the flour mixture to the egg yolk mixture and whisk until smooth (some small lumps are OK).
Using an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute. Increase the speed to high, add the sugar 1 Tbs. at a time and beat until stiff, glossy peaks form, about 3 minutes. Fold half of the whites into the batter, then carefully fold in the remaining whites.
Sprinkle 2 tablespoons of the chopped pecans onto the waffle maker. Pour about 2/3 cup of the batter onto the surface. Cook the waffles according to the manufacturer's instructions until golden brown, about 5 minutes. Transfer the waffles to a baking sheet and keep warm in the oven while you cook the remaining waffles.
Serve the waffles with whipped cream. Makes eight 6-inch Belgian waffles.
- Recipe courtesy of Williams-Sonoma Kitchen.