Hooray for Brunch! – Fluffy Belgian Apple Waffles with Apple Cinnamon Pecan syrup
Every sunday at my house, we have brunch, and these fluffy apple waffles, are a favourite of ours. My kids enjoy them with Nutella, or Maple Syrup, but this time, I served them up with a something I whipped up; my Apple Cinnamon Pecan syrup will leave you craving it and serving it up, again and again, with anything you can think of.
We have such a hectic work week, that, although we ensure our kids get a good breakfast, my husband and I usually take something on the run. And quite honestly, I’ve never been big on breakfast… I rarely feel like eating anything in the first hours after waking up and I usually have noidea what to eat.
This is why brunch is so important for us. It is the chance for us to sit down together for a long, fun and delicious breakfast that we can all enjoy. Pancakes or Waffles are usually included. The extras very between bacon, fruit, english sausages, eggs, … and of course, Mimosas! (for the grown-ups).
Today (March 25th) is International Waffle day. It falls on a monday, and I’m quite sure, most people won’t be making waffles on a monday morning – so keep this recipe for the weekend. It’s a little time consuming but OH SO WELL WORTH IT! (it makes quite a bit of batter so remember to keep the left-over batter, covered, in the fridge, to quickly make some fresh waffles the next day).
These Belgian waffles are the fluffiest you’ll ever make and the Apple Cinnamon Pecan syrup will make them a brunch favourite for any family or brunch party.
Ingredients
- For the Belgian Apple Waffles
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1 ( 25 gr) fresh yeast
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1/4 cup warm milk ( 45 C)
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3 medium egg yolks
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2 3/4 cups warm milk ( 45 C)
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1/2 cup apple sauce
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1/4 cup butter, melted than cooled
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1/2 cup white sugar
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1 1/2 teaspoons salt
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2 teaspoons vanilla paste ( or caviar from 1 vanilla bean pod)
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4 cups flour
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3 medium egg whites
- For the Apple Cinnamon Pecan Sauce
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2/3 cups Dark Brown sugar
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1/4 cup corn syrup
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1/2 cup apple sauce
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1 tablespoon ground cinnamon
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2 tablespoons unsalted butter
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2/3 cups chopped pecans
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1/4 cups chopped almonds
Directions
- For the waffles
- In a bowl, dissolve yeast in 1/4 cup warm milk.
- In a large bowl, whisk together yolks, another 1/4 cup of warm milk, and cooled butter.
- Add in and stir the yeast mixture, sugar, salt and vanilla
- Mix in remaining milk and flour, alternating between each, starting and ending with the flour.
- Beat the egg whites until stiff peaks, then fold in gently into the batter until well incorporated.
- Wrap in plastic wrap and let stand at room temperature for about 1 hour (or until doubled in volume)
- *see note on how to reduce this time.
- Preheat waffle iron.
- Spray with Grease Spray and spoon batter into the iron. Do not overfill – the batter will continue to rise in the iron.
- Close the lid and bake until the iron stops steaming, the lid no longer sticks to the waffle, and the waffle is golden.
- Serve immediately or keep warm in low heated oven (75-100C)
- ** personal adaptation from a recipe found on allrecipes.com
- For the Apple Cinnamon Pecan Sauce
- In a small heavy saucepan, heat Dark Brown Sugar and Corn syrup on high until just starting to boil (the brown sugar should be dissolved by now).
- Remove from heat and add Apple Sauce, Cinnamon and Butter.
- Mix well.
- Return to low-medium heat and add Pecans and Almonds. Heat for an additional 1-2 minutes (this will soften the nuts).
- Remove from heat and serve over waffles.
Tips
- Fresh yeast is activated by heat, so, in order to reduce on the leavening time, preheat your oven to 100C. Once heated, turn off oven and place the covered bowl of batter in the oven for 15mins or until doubled in size.
