Ok so I know I said I am not that into Valentine’s Day but seeing as my valentine has been requesting waffles about once a week since we met, I thought making them required a special occasion. My reason for holding off so long was the simple fact that we do not own a waffle maker – and I refused to buy one because where the heck do we fit it in our tiny apartment. The struggle for kitchen cabinet space is real. But I happened to find an old one in my parents’ basement and figured it was a sign.
These belgian waffles are ridiculously good – they are fluffy and light with an outer crust that actually stays crunchy long after being soaked in maple syrup. The apples were added because well, thats what I had around and I don’t consider breakfast complete without fruit, or yogurt for that matter. So feel free to mix up the toppings to suit your own weird breakfast requirements or whatever is in season.
I am pretending like I didn’t lick the plate clean but we all know that happened 30sec after the photo below was taken.
- 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)
- 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.
- 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:
- Whisk the dry ingredients together in a large bowl.
- 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).
- Using a stand or hand-held mixer with a whisk attachment, beat egg whites until stiff peaks form.
- Gently fold the whites into the rest of the batter. Let this sit 10-15 minutes while you heat up the waffle maker.
- Cook waffles (according to your waffle-maker instructions) until golden brown.
- Serve with apples and a dollop of yogurt and warm maple syrup.