I found this recipe in a Williams-Sonoma catalog last year and have been waiting for Fall to try it! I will say, while these tasted fabulous, they were very time consuming to make! So, I may make them once in a while, but not on a regular basis - the little ladies LOVED them!
3 eggs, separated
3/4 c. each buttermilk and milk, warmed
1 stick unsalted butter, melted
1 Granny Smith apple, peeled, cored, grated (I used a Gala apple)
1 1/2 c. cake flour (I used all-purpose)
1 1/2 tsp. baking powder
3 tsp. pumpkin pie spice
1/2 tsp. each baking soda and salt
1/2 c. sugar
1 c. toasted pecans, chopped
Sweetened whipped cream for serving
In a large bowl whisk together egg yolks, buttermilk, milk and butter. Stir in apple. In a separate bowl, stir together flour, baking powder, pumpkin pie spice, baking soda and salt. Add flour mixture to yolk mixture and whisk until smooth.
Beat egg whites with an electric mixer until soft peaks form, about 1 minute. Add sugar 1 T. at a time; beat on high speed until stiff, glossy peaks form, about 3 minutes. Fold half of whites into batter and then the remaining whites.
Sprinkle 2 T. pecans onto pre-heated waffle maker (I served mine on the side so Rachel wouldn't choke!) Pour about 2/3 c. batter onto surface. Cook waffles until golden brown, about five minutes. Keep warm in 200 degree oven while cooking the rest of the waffles. Makes eight 6" Belgian waffles.
* Note: these waffles are VERY soft, if you like the old kind of waffles that are a little bit crispy like I do, you will have to toast these after cooking them in the waffle maker.
I served them with Honey Butter (thanks for the recipe, Amy!) and syrup. Though, we needed just the smallest drizzle of syrup with the yummy honey butter!
Speaking of yummy waffles, now I want to try these Pumpkin Waffles that Amy shared with her Honey Butter recipe! I'm really enjoying the Fall recipes!