Belgian Waffles w/ Caramelized Apples & Maple Yogurt
Yield: 6-8 waffles
  • 2 cups (240g) all-purpose flour
  • ½ cup (105g) brown sugar
  • 3 tsp (12g) baking powder
  • 1 tsp (6g) baking soda
  • ½ tsp (4g) kosher salt
  • 1 cup (240g) buttermilk
  • ½ cup (60g) cream
  • 8oz (227g) unsalted butter, melted
  • 2 egg yolks (30g)
  • 3 egg whites (105g)
for the toppings:
  • 2 apples (I like honeycrisp)
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 8oz plain greek yogurt
  • maple syrup (for the table)
Make the Caramelized Apples first:
  1. Slice apples into roughly ¼ inch slices and set in a pot over low/medium heat with the maple syrup and cinnamon. Cook, stirring occasionally until tender - how tender is a matter of preference, personally I like the apples to still have a bit of crunch.
  2. Mix the juice at the bottom of the apple pot into the yogurt, adding more maple syrup if it is not sweet enough for your liking.
Make the Waffle batter:
  1. Whisk the dry ingredients together in a large bowl.
  2. In a separate bowl, combine the buttermilk, cream, melted butter, and yolks. Pour this into the dry ingredients and whisk just until combined (but still a little lumpy).
  3. Using a stand or hand-held mixer with a whisk attachment, beat egg whites until stiff peaks form.
  4. Gently fold the whites into the rest of the batter. Let this sit 10-15 minutes while you heat up the waffle maker.
  5. Cook waffles (according to your waffle-maker instructions) until golden brown.
  6. Serve with apples and a dollop of yogurt and warm maple syrup.
Recipe by Eat Some Wear Some at