When we were kids our mom would make waffles fairly often because she had this avocado green 1970 something waffle maker that would turn out 4 at a time. So in 15 minutes or so there was enough waffles for everyone, well that’s not the kind of waffle maker I have, its more your basic one at a time model. In order for me to actually make waffles I really have to be in the mood because it takes forever.
This time I was in the mood for waffles and something with fall flavors for breakfast so I pulled out my Martha Stewart cook book, sure that there would be something in there to fit the bill. Well there wasn’t but there were some basic waffle recipes that I was able to modify to make this tasty recipe. Her recipe called for buttermilk and a stick of butter, so among other things I changed that to include skim milk and applesauce. The apple flavor is subtle; if you wanted a stronger flavor you could dice an apple and mix that in and or substitute half of the milk with apple juice. We froze half of the waffles for another time, which almost makes the lengthy waffle making process seem worth it.
Preheat oven to 200 degrees. Turn waffle iron on to preheat, mine only has on and off but if you have a fancier version then prepare it how you normally would for waffle making. Melt the butter in a bowl for a few seconds in the microwave, and then stir in the remaining wet ingredients. Whisk the dry ingredients except for the cinnamon sugar together in a separate bowl. Add the dry ingredients to the wet ingredients and whisk until smooth.
Scoop ½ a cup of the batter at a time onto the waffle maker and sprinkle with ¼ teaspoon of cinnamon sugar evenly over the top of the waffle before closing the lid. Place each finished waffle on a pie plate or other dish inside the oven to stay warm. Serve hot with either apple topping and whipped cream or syrup. This recipe makes roughly a dozen waffles.
Much Love, Aislinn and Emily