Dorie Greenspan's Apple Waffles
Makes about 5 waffles
3 Tbl. unsalted butter, melted
1 1/2 c. all-purpose flour
2 tsp. double-acting baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
pinch of grated nutmeg
1/4 c. granulated sugar [You know that's 4 Tbl., right?]
1/4 c. firmly packed, but lump-free light brown sugar [...and again, you've got the measuring spoons out anyway, don't you?]
1 1/2 c. milk
2 large eggs
1 tsp. pure vanilla extract
1 medium-sized apple, peeled & grated
[I'd recommend peeling & cutting up another half an apple into tiny chunks and adding that, too.*]
- Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200F. [Mine heats so fast, I have to wait until I'm about to mix the dry & wet ingredients, so consider your own waffle iron.]
- Melt the butter; reserve. In a large bowl, whisk together the flour, baking powder, spices, and sugars. In another bowl, whisk together the milk, eggs, and vanilla until very well blended. Add the liquid ingredients to the dry ingredients and stir with the whisk until just combined. Fold in the grated apple and the melted butter.
- Whether or not your iron's grids are well seasoned or made of a nonstick material, it's best to light butter or spray the grids of your waffle iron since this batter is very soft and can stick. Brush or spray the grids again only if subsequent waffles stick.
- Spoon out 1/2 c. of batter (or amount recommended by your waffler's manufacturer) onto the [hot] iron. Spread the batter evenly over the grids & close the lid. When the underside of the waffle is lightly browned, carefully turn over the waffle and brown the other side. [If necessary for your iron. Mine was fine.]
- Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
*That's because when I ran into tiny chunks of too-small-to-grate apple, I really liked the extra texture & apple-i-ness.