I decided to play around a bit with the recipe due to “pantry issues”. The buttermilk smelled horrid once I opened it and, just to be safe, I used just regular low-fat milk that was on hand. Call me paranoid but I have found that sometimes when I buy buttermilk from a store, the date might be right but it just tastes off. I’m going to stick with commercial buttermilk from now on (or just learn to make my own… Hmmm). Another change – I only had red delicious apples instead of granny smith so I used those and, making an executive chef decision, roasted them instead of cooking the apples on the stovetop. I also liked the flavor the whole wheat flour gave the waffles – they weren’t too sweet and somewhat nutty.
One great stiletto chef tip: Candice suggests that any leftover waffles could be wrapped in individual baggies and stored for future use. The waffles could easily be re-warmed in the toaster and, with a touch of the maple ricotta spread, enjoyed on the go. Sorry Eggo, I’m lettin’ go. These waffles will be my tried and true from now on.
Gather The Ingredients
Roasting Time (I might have gone a bit too heavy with the cinnamon but, seriously, is there anything more delicious than cinnamon apples and maple syrup. Umm.. no!)
Adding Wet to Dry
The End Result
Leftovers Are Stashed Away For Busy Morning Commutes
[mpprecipe-recipe:408]
