Fall is SO in the air.
Like, I wore a SWEATER to work yesterday. And was not hot. Seriously, bust out the sweats.
I’m totally fine with it because who doesn’t love fall? Maybe those that are dead inside, but for the rest of us, we are all too ready to bust out the chili, tuck in for some football, drink some cider, and go pick some apples.
Breakfast for dinner is PERFECT right after you do the latter.
I’ve been into the idea of waffles…well, I’ve honestly never not been into the idea of waffles. Back in college, I would alternate between pecan pancakes and pecan waffles any time we went out, and then fell in love with the real deal ones on subsequent travels to Belgium (have you made these yet? These? Please, please do). It was time to resurrect them in my home, and top them with something decadently fall.
It’s simple, really Fresh apples are sliced thinly and then left to get soft and caramel-y in a pan with butter, brown sugar and…wait for it…five-spice powder! I KNOW!
I always think of Chinese five-spice as being for the savory, but really it has all the components that meld perfectly with that fall attitude: cinnamon, cloves, anise, ginger and pepper. Different mixes have different flavors, but your version should work nonetheless. I just realized how much I loved the five-spice, and you’ll be seeing it again this fall in at least two other recipes. Seriously. I’ve already planned them out. You’ll see that soon, you’ll love it, too.
As for the waffle recipe, I used Mom’s tried and true, non-yeast, egg white version. It’s simple and I of course changed it to add some almond flour. Don’t like the almond addition? Just use all-purpose in its place.
My serving suggestion is to add ice cream, because science just told us that ice cream for breakfast is a good thing, and I’m not one to shake my head at science. Or, tips for satisfying yet healthy living.
What’s your favorite waffle topping?
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 3 tsp sugar
- 1/2 tsp salt
- 3 large egg yolks, beaten
- 1/3 cup coconut oil
- 1 1/2 cup 2 % milk
- 3 large egg whites, beaten to stiff peaks
- 1 tsp vanilla extract
- 4 softball-size Macintosh apples, cored and thinly sliced
- 1 TB unsalted butter
- 1/4 cup brown sugar
- 1 tsp chinese five-spice powder
- vanilla ice cream (optional)
- In a large saute pan or deep saucepan, melt the butter. Add the apples and brown sugar, salt and spice, and cook over medium heat, stirring occasionally until soft.
- Preheat your waffle iron to medium heat.
- While the apples are caramelizing, mix together all the dry ingredients into a bowl. Set aside.
- To another liquid measure, mix together the egg yolks, milk and oil. Add to the dry ingredients and mix well.
- Gently fold in the egg whites, careful not to over beat and deflate the eggs. Stir until just combined (it's okay if there are bits of whites floating around).
- Add about 2/3 cup of batter to the waffle iron and cook according to manufacturer's instructions.
- Serve each waffle with 1/6 of the apples. Add ice cream as desired.
Written whilst singing with Mariah.