Brown Sugar Buttermilk Waffles with Caramelised Apples

I promised myself on Saturday morning that whatever happened, I would not take any photos of food. I was going to have a day off. Sometimes it's nice to make a meal or bake something and not spend time photographing it from all angles. But then my kids asked to make waffles for breakfast and well, how could I resist?

Brown Sugar Buttermilk Waffles with Caramelised Apples

from Donna Hay
Makes 4 waffles


For the Caramelised Apples:
20g unsalted butter
4 small apples, halved
55g (1/4 cup) brown sugar
60ml (1/4 cup) maple syrup
Pinch sea salt

For the Waffles:
150g (1 cup) plain flour (I used cake flour)
55g (1/4 cup) brown sugar
2 teaspoon baking powder
310ml (1 1/4 cups) buttermilk
1 tablespoon melted unsalted butter. plus extra for brushing the waffle iron
1 egg, separated
Pinch sea salt

For the Cinnamon Sugar:
1 teaspoon ground cinnamon
55g  (1/4 cup) caster sugar

To Serve:
Thick Greek yoghurt

Make the Caramelised Apples:
Melt the butter in a medium saucepan over medium heat. Add the apples, sugar, maple syrup and salt and cook for about 2 minutes until the sugar dissolves. Reduce the heat to low, cover with a lid and cook for 15 minutes, turning the apples now and again. Set aside and keep warm.

Make the Waffles:
Put the flour, sugar and baking powder into a large mixing bowl and stir together to combine. Set aside.

In a separate bowl, whisk the buttermilk, butter and egg yolk together. Set aside.

Add the buttermilk mixture to the flour mixture and whisk until smooth. Set aside.

In a separate bowl whisk the egg white with a pinch of salt until stiff peaks form. Tip them into the batter and gently fold them in.

Heat a waffle iron and brush with melted butter. Drop 1/2 cup of batter into the waffle iron and cook in batches until golden brown.

Make the Cinnamon Sugar:
Put the cinnamon and sugar into a bowl and mix to combine. Set aside.

Plate the Waffles:
Put the waffles onto serving plates, sprinkle with cinnamon sugar and serve with caramelised apples on top. Serve with thick Greek yoghurt on the side for dolloping.