Apple Cinnamon Waffles with Apple Compote is so amazing and perfect for this cooler, autumn weather.

I just love my weekend to start on a happy note. Preferably with warm waffles or pancakes, and a hot cup of coffee.

I made these more than a couple of times last autumn as well as winter season. My family just love warm and cozy breakfasts, especially when we are all still in our PJs.

Anyhow, I really love pancakes, but waffles hit the spot every single time. Well, in particular with a flavor and aroma when I make these waffles with apple compote.

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Do you like apple picking? I absolutely love getting apples from our local farms. To be honest, I am a huge supporter of our farmers, as we all should.

With that being said, getting a wooden case of delicious, locally grown apples is pure bliss. They are magical and so juicy.

The kids enjoy apple picking as well, so when we make something like these waffles with apples is just labor of love in my eyes.

Autumn to me means roasting sweet pumpkin or winter squash, chestnuts, and apple compote. When I was a little girl I could not wait for the fall season to arrive.

I didn’t have an opportunity to eat waffles like this when I was a child, but I sure loved my apple compote and crepes.

You may also like:

PB2 Gluten-free Chocolate Waffles 

Buckwheat Waffles GF, DF

Flourless Potato Waffles

Almond Joy Waffles

Anyhow, I hope you guys try Apple Cinnamon Waffles with Apple Compote. If you do make sure to tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking

Thank you so much for all your support. Let me see your delicious creations!

HAPPY COOKING!

Yield: Serves 4

Apple Cinnamon Waffles with Apple Compote

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Apple Cinnamon Waffles are so easy and tasty. They make a perfect weekend breakfast or a brunch.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 cups All-purpose Flour
• 3 Tablespoons Sugar
• 1 teaspoon baking powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon salt
• 2 teaspoons Cinnamon
• 3 Eggs separated
• 1 and 1/4 cups milk
• 1/3 cup vegetable oil
• 1 apple finely chopped or shredded
• Butter for greasing the waffle iron

Apple Compote

• 1 tablespoon unsalted butter
• 4 Apples chopped, (Honeycrisp)
• 3 Tablespoons Maple Syrup, or to taste
• 2 teaspoons Cinnamon
• 1 tablespoon lemon juice
• Pinch of Salt

Instructions

1. Preheat the waffle iron according to the manufacturer's instructions.
2. In a bowl sift together flour, baking powder, salt, and cinnamon. Set aside.
3. In a second bowl use whisk (I use small from the electric mixer) to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
4. Add oil, and milk to the eggs and whisk to combine very well. Combine the egg-milk mixture with the flour mixture and whisk just until well blended. Do not over mix.
5. In the third bowl, beat the egg whites with an electric mixer until soft peaks form, few minutes or so.
6. Gently fold egg whites into the waffle batter.
7. Add a finely chopped or shredded apple in the mixture and fold it again.
8. Lightly brush butter on the waffle iron and pour enough batter in iron to just cover waffle grid, about 1/2 cup, of course, this depends on the size of your waffle maker.
9. Close and cook as per manufacturer's instructions -until golden brown.

Apple Syrup

1. In the sauce or frying pan add butter and coat it well over the medium-high heat.
2. Add chopped apples, and saute apples for about 3-4 minutes turning them so they could get a nice color on all sides.
3. Add Maple Syrup, cinnamon and lemon juice, and just a pinch of salt.
4. Cook for a couple of minutes or until the sauce is thick and all diced apples are coated well with the sauce.
5. Drizzle over the waffles and scoop apples and use them as a topping. You can also add nuts. I used almonds, but you can add walnuts or hazelnuts, etc.

Notes

You may try other fruit or sweet potatoes, maybe sauteed bananas... be adventures!

You can use Gluten-Free Flour and sugar-free pancake syrup instead of maple.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pancakes. There are many different types of pancakes from savory to sweet, and I enjoy them all! There is not even one pancake that I did not like. This is, as you can see DUTCH BABY PANCAKE, or sometimes called German pancake.

These types of pancakes are so tasty. If you have never made it yourself, then it is a must try. It’s not too complicated. I wrote a simple recipe below and I truly hope you are going to try it. If you follow my Instagram, you probably saw my stories when I was making it. I really liked how it turned out considering that it doesn’t contain all-purpose flour, it tasted very good. Of course, this one will not rise as your regular Dutch baby, but the taste is fantastic especially with those delicious apples.
Okay, friends, I hope you enjoy these pancakes as much as we did.

HAPPY COOKING!

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DUTCH BABY – WITH RYE AND SPELT FLOUR

Delicious breakfast and perfect for weekend brunch.

Course Breakfast

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2

Ingredients

• 3 Large Eggs
• 1 cups milk
• 1-2 tbsp Maple syrup
• Pinch of Salt
• 1/4 teaspoon Baking Soda
• 1/4 cup Organic Rye Flour
• 1/4 cup Organic Spelt Flour
• 2 tbsp. Oil or melted butter + for greasing the oven-safe skillet

TOPPING

• 2 Apples peeled, cored and cubed
• 2 Tbsp. Maple syrup
• Dash of salt
• 1/4 teaspoon Apple Pie Spice
• 1/4 teaspoon Lemon Thyme *optional
• A squeeze of Fresh Lemon juice

GARNISH

• Sliced almonds or any other unsalted nuts
• Powdered sugar
• Maple syrup *optional
• Sprinkle of Apple pie spice
• NOTE
• You may use whatever is in a season i.e, fresh berries, peaches, etc.

Instructions

1. Preheat oven to 425 degrees.
2. Combine eggs, milk, maple syrup, salt, then add both flours. Mix until smooth, you may use a blender, but I prefer mixing with my whisk.
3. Place butter in a skillet or baking dish and place in the preheated oven. As soon as the butter has melted, add the batter to the hot pan, return pan to the oven and bake for about 20 minutes until the pancake is puffed. Lower oven temperature to 300 degrees and bake five minutes longer. Do not open the oven. You can turn on the light and watch it puff up.
4. Take it out of the oven, and the pancake will start to deflate, which is what is supposed to do.
5. Add topping of your choice, but since apples are still in the season why not using this warm and delicious topping.

TOPPING

1. While a Dutch baby is baking, start making apple topping, by peeling and cutting apples into medium size cubes. It does not have to be perfect.
2. Heat a pan with a tablespoon of unsalted butter (or oil could be used). Place apples to get a toasted, golden color on all sides.
3. Keep temperature at medium, more on the lower side.
4. When the apples are halfway cooked, maybe 3-4 minutes, add maple syrup and the rest of the ingredients.
5. Stir a few times and get nicely caramelized syrup, which is fantastic with this Dutch baby.
6. After the Dutch baby is done, add in the middle of the pancake sauteed apples, add nuts (any on hand), and dust with powdered (confectioner) sugar. You may add a sprinkle or two of Apple pie spice and a drizzle of maple syrup, but it is optional.

Recipe Notes

Cookware/skillet that I've used is by Xtrema Ceramic 9.5” omelet pan which was perfect for two servings, or one if you’re hungry.

 

 

 

 

I simply enjoy diving in and appreciating the food I prepare all the more since it is prepared in the traditional manner.

Well, I like to form them into bite-sized pieces, but you can go as big as you like with a water glass or a cookie cutter.

I cut them into triangles sometimes, squares other times… and whichever shape you choose, I am confident they will turn out great.

Anyway, I adore my wok and I must admit that a wok is one of my favorite pieces of cookware, aside from a skillet, which I use on a daily basis.

To fry these, you may use any large pot or skillet; a Dutch oven also works well.

Let’s get this party started.

STEP BY STEP INSTRUCTIONS:

If you decide to make these tasty Homestyle Doughnuts do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

https://amzn.to/3sZa94x

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 10 servings

Homestyle Doughnuts

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I love donuts however you make them; filled with jam or Nutella, smothered in sugar, or glazed with chocolate. Delightful breakfast and yummy snack. I didn’t say it’s healthy, but, hey, sometimes we need to feed our soul, too

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 1 1/2 cups lukewarm milk
• 1 package of Active dry yeast
• 1/4 teaspoon sugar
• 2 eggs, large
• 5 cups all-purpose flour plus more for rolling out the dough
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 quarts of neutral oil for frying

Instructions

1. Heat the milk until it is warm TO TOUCH and in 1/2 cup of milk combine sugar and the yeast. Stir lightly, and let sit until the mixture is bubbly or when foam starts to foam, about 5 minutes. This means that the yeast is active and ready.

2. Mix 2 eggs in the remaining warm milk to warm them up and set aside.

3. In a large bowl add flour, salt, and sugar. Stir to combine, then make a well in the middle.

4. First, add activated yeast in the well, then mixed eggs and milk. Using a spatula or a wooden spoon, mix everything together. When everything is combined, knead the dough for about 10 minutes. You may use a stand mixer with hook attachment if you find that easier.

5. Let rise at room temperature until it doubles in size, about 1 hour, or up to 3 hours.

6. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, or a glass and a shot glass, flouring the cutters as you go. Reserve the doughnut holes. (If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process)

7. Put the doughnuts on two floured baking sheets to rise before frying. Cover with a kitchen towel, and let rise in the room temperature until they are slightly puffed up about 20-30 minutes.

8. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot over medium heat, and heat it to 375 Fahrenheit. Meanwhile, prepare cooling cookie racks, or large plates with kitchen paper towels.

9. Carefully add the doughnuts to the oil, a couple at a time. Don't overcrowd the pot.

10. When the bottoms are deep golden, after 45 seconds to a minute on one side, use a slotted spoon or two large forks to flip; cook until they’re deep golden all over. Transfer the doughnuts to the prepared cookie rack or a large plate lined with kitchen paper towel, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375 Fahrenheit. Glaze or fill your donuts, and serve as soon as possible.

11. I like using sugar and cinnamon powder, or sugar infused with vanilla flavor. If they are without a hole, then I like filling them with Nutella or jam.

Notes

Examples of Neutral oils: Grapeseed oil Avocado oil Canola/ Sunflower oil Light olive oil

― I used Canola because it is my go-to oil for its neutral flavor, good value, and high smoke point.

Non-neutral oils: Peanut oil Sesame oil Chili oil Walnut/Hazelnut/Almond oil coconut oil

― I used Canola because it is my go-to oil for its neutral flavor, good value, and high smoke point.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 1639Total Fat: 156gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 137gCholesterol: 33mgSodium: 282mgCarbohydrates: 55gFiber: 2gSugar: 6gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest