Cinnamon Waffles with Caramelized Apples

I could tell just from the title, these were going to be GOOD.  Each month I am excited to get the newest Williams-Sonoma catalog, because it is full of both kitchen equipment for me to drool over as well as delicious sounding recipes.  Williams-Sonoma is one of my most trusted recipe sources.  I have made an unbelievable number of things from their website, cookbooks, etc. and have had only one or two that were less than superb.  So this month when the catalog came, I quickly folded down the pages of all the recipes I wanted to try and these waffles were right at the top of my list.  These were a delicious Valentine’s breakfast for us (we made a half batch).  I had no issues with the recipe and wouldn’t change anything for next time.  They may be slightly more involved than your usual waffle recipe, but are totally worth it in my opinion.  Can’t wait to have them again! 

Cinnamon Waffles with Caramelized Apples
Yield: 12 4-inch square waffles

For the caramelized apples:
3 tbsp. unsalted butter
6 Fuji apples, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract

For the waffles:
3 eggs, separated
1 3/4 cups buttermilk
8 tbsp. melted butter
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
whipped cream, for serving

To make the caramelized apples, in a skillet over medium-high heat, melt 3 tablespoons butter.  Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt.  Mix until apples are evenly coated.  
Cook about 18 minutes, stirring occasionally.  Remove skillet from heat and stir in vanilla.  Set aside.

To make the waffles, in a large bowl whisk together the egg yolks, buttermilk, melted butter, and vanilla.  In a medium bowl, sift together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg and salt.  Whisk the flour mixture into the yolk mixture until smooth.  In another clean bowl, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute.  Gently fold 1 cup egg whites into batter; carefully fold in remaining egg whites.

Preheat waffle maker on medium-high.  Pour 1/3 cup batter into each well of waffle maker; close the lid.  Cook 5-6 minutes.  Repeat with remaining batter.  Serve waffles with caramelized apples and whipped cream.   

Source: adapted from Williams-Sonoma Catalog, February 2009

18 Responses

  1. What a labor of love–but totally worth it, like you said. Those caramelized apples look incredible!

  2. Oh man these look absolutely amazing and I’m SO happy I can actually make and eat them!!

  3. I am drooling on the screen right now. I have to put this recipe on my list for DH’s breakfasts!

  4. Delish!

  5. We love waffles at our house and these look just amazing! I actually have all the ingredients, so I’m thinkin’ I need to try them for breakfast this weekend. Thanks for the great recipe!

  6. I can tell you right now…my husband is going to love these!!

  7. Wow, those waffles are intense!! They look & sound amazing!!! *saving* 🙂

  8. Those look amazing!

  9. I tend to overlook recipes in WS’s catalog – thanks for posting this and for the reminder!

  10. Those look positively divine! I’ll be making those soon!

  11. I’m making these right now, a pre-Oscars treat for my family. The apples smell divine right now! Thanks once again for sharing such great recipes.

  12. […] On Friday, Russell and I were busy in the kitchen.  We made Cinnamon-Apple Waffles (another wonderful recipe from Annie’s Eats).  […]

  13. This was so yummy! Thanks for sharing the recipe! 🙂

  14. Your pictures are fabulous, I just want to eat them right through my

  15. Love your website, would like to subscribe by email!

  16. I just made these this morning and they were wonderfully delicious! Worth the extra effort.

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