Here’s a secret, B.O.B. Bob and I don’t normally eat a homemade breakfast on weekends, and we usually end up at The Bagel Cafe for a sandwich sometime before noon instead. But when the weather starts turning cold, I suddenly have a desire to cook a big breakfast. This recipe is perfect for this time of year, when apple butter is easy to find at local farmer’s markets. If you really want to be decadent, try using Stonewall Kitchen’s Maple Pumpkin Butter or Caramel Apple Butter.
Ingredients:
- 2 Cups All-Purpose Flour
- 2 Tablespoons Granulated Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Ground Cinnamon
- 1 1/2 Cups Buttermilk
- 1/2 Cup Unsalted Butter, Melted
- 2 Large Eggs
- 1/2 Cup Apple Butter
- 1 Teaspoon Vanilla
- Canola Oil, for Waffle Iron
Directions:
- Preheat oven to 275 degrees, set a rack on a baking sheet, and place in oven.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
- In a large bowl, whisk together buttermilk, melted butter, eggs, apple butter, and vanilla; add flour mixture, and mix just until batter is combined.
- Heat waffle iron according to manufacturer’s instructions; brush with oil.
- Pour batter onto iron, leaving a 1/2-inch border on all sides.
- Close iron; cook until waffles are golden brown and crisp.
- Transfer to rack in oven to keep warm; repeat with remaining batter.
Suggestions:
- This batter is pretty thick, don’t be alarmed.
- Make sure not to over mix waffle batter, there should still be some lumps.
- Serve with warm maple syrup and butter.
Improvements:
- Add chopped pecans to the batter or sprinkle on top of the waffles.
- Top waffles with additional apple butter.
- Add finely diced apples to the batter.
RECIPE ADAPTED FROM: Buttermilk Waffles by Martha Stewart
Faith, Hope, Love, & Luck
-Colleen
