Apple Cinnamon Waffles

While racing in Sonoma last month we had time to venture out into the Napa Valley one afternoon for a little sightseeing, shopping, and dinner.  One of my purchases was a bottle of apple cider syrup. Coincidentally, the apples on our little espalier tree are ripening and we're picking a few daily. I modified my go-to waffle recipe to use some of the apples and the syrup.  Both were good on their own, but we all thought the combination of the syrup and cinnamon-enhanced waffles was too much cinnamon. Instead, we opted to use good old-fashioned maple syrup. I have other ideas for the apple cider syrup, so stay tuned!

It seems strange to be baking with apples and cinnamon when we're

still experiencing triple digit temperature days, but things ripen early in California! These waffles will be really good on a crisp fall morning; as they cook the smell of cinnamon drifts through the house. The smell of cinnamon baking always inspires thoughts of fall in me. We liked them with maple syrup, some may like a little whipped cream on top. You could even make them a dessert, adding a scoop of vanilla ice cream with a drizzle of caramel sauce!

If you have a food processor, use it to shred the apples.  If not, an ordinary cheese grater will work! The apples add just a slight crunch to the waffle.

Apple Cinnamon Waffles

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs, separated
1 3/4 cups milk
4 tablespoons butter, melted
3 apples, shredded
3 tablespoons sugar

Combine flour, baking powder, salt, and cinnamon in a bowl.  In a separate bowl, beat the egg yolks well, then add milk, melted butter, and apples.  Combine with flour mixture and mix well.  Beat the egg whites in a bowl until stiff.  Slowly add in sugar, beating constantly.  Carefully fold egg whites into batter.  Bake in hot waffle iron per manufacturer's instructions.