Alex and I are at my house for spring break. In a few days, we’ll be heading back up to Buffalo to stay at his house for the rest of break and do some apartment searching. So far, it’s been extremely relaxing to be home..and I haven’t been hungry once. Lots of food around here!
On Sunday morning, I whipped up some batter, and my dad made waffles for us. He had me double the amount I made, thinking it wouldn’t be enough, and we ended up having lots left over. Alex and I whipped up the rest of the waffles today for breakfast, and I decided to cook up some apples in cider to put over top for a good dose of fruit without too much extra sweetness. I actually forgot to put the eggs in the batter when I originally made it (they still tasted fine – just a little less fluffy, so no one noticed!), so I added in the eggs today for the rest of it. Woops!
Whole Wheat Waffles
2 cups white whole wheat flour
2 cups milk
2 t baking powder
1 t baking soda
1/2 t salt
2 T sugar
1 t vanilla
Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Add in the milk, eggs and vanilla, and whisk until fully incorporated (it’s fine if it’s a bit lumpy). With about 1/2 cup batter at a time, pour into waffle maker and cook according to your maker’s instructions. Keep warm in the oven until all are cooked, and serve with some warm maple syrup and butter.
4 apples (I used gala), cored and sliced thin (peel can remain on or off)
1 cup spiced apple cider (or use apple juice and then add cinnamon & cloves)
Place the apple slices into a medium sized skillet, and pour the apple cider over top. Heat over medium high heat until apples are soft, and the liquid has cooked down significantly. Serve warm over the waffles.