There are tens of waffle recipes out there and they are not that different. This is the one I like the best, because it contains lots of grated apples, So this is a bit weird: you don’t really get the apple crunch with these as you might expect. Instead the apples just melt into the waffle batter and provide a flavor and texture boost, leaving the waffle soft on the inside and cruncy on the outside. Really nice.
Belgian apple waflles [adapted from the manufacturer’s (Vitantonio’s) recipe]
2 cups all purpose flour
3 tsp sugar
1/2 tsp salt
1 tbs baking powder
1 stick butter, melted (8 tbs)
1 tbs. vanilla essence
1-1½ cups milk
1 large apple cored and grated in the food processor (about 1½-2 cups)
Preheat your waffle iron (at least 10 min or according to the manufacture’s instructions). Grate the apples in a food processor and set aside. Beat eggs in a food processor until thick. Beat 1 cup milk, melted butter and vanilla into eggs. Combine the dry ingredients in a large bowl. Then add the dry ingredients into the food processor and pulse till thoroughly mixed. Pour the batter into the bowl used for mixing the dry ingredients. Add the apples. If your batter is too thick, add more milk till it just barely pours off your spoon. Add a 1/3 cup of the batter to the iron, smoothing it out over the mould to ensure even coverage. Waffles are done in 1 ½ to 2 ½ min or when properly browned. You can dress these up with the usual embellishments: warmed maple syrup, berries and sweetened whipped cream. I like breakfast simple, so I eat them with some homemade freezer jam.