Does this sound like you??? (Or maybe it's just me... ) :0)
It's the end of your day and you've finally finished all of your adulting.
Headed home from your errands you realize you have no idea what's for dinner and you begin to think through what your dinner possibilities might be.
Thankfully your weekly grocery shopping always includes a 1/2 gallon of buttermilk.
WHY buttermilk you ask???
Because - breakfast FOR dinner is always a YES.
Bonus for me at 4pm: it's incredibly fast.
This happens at least once a week that we are having breakfast for dinner, and this recipe has been a lovely addition to the list of pancakes, waffles and breakfast tacos that make it to the table as a dinner.
If you don't need to be gluten-FREE, use cake flour and add a 1/2 teaspoon of salt.
If you don't need to feed a small army, HALF the recipe...
OR make the whole thing! Feed your neighbor's, the missionaries, or store the leftover batter for a breakfast later in the week...
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3 cups gluten-free flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
6 teaspoons pumpkin pie spice
1 Granny Smith apple - peeled, cored, and grated
1 Gala OR Fugi apple - peeled, cored, and grated
8 eggs - separated
(Be sure to keep the egg-whites in a medium or large bowl for whipping at the end)
(Be sure to keep the egg-whites in a medium or large bowl for whipping at the end)
4 cups buttermilk (that's 1 quart all y'all!!!)
1 cup (2 sticks) of butter - melted
1 and 1/2 cups toasted pecan pieces
Chop and toast your pecans first. Preheat the oven to 325 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 7 to 10 minutes. Let cool completely.
Preheat your waffle maker and start gathering your recipe items.
Combine all your dry ingredients in a large bowl.
Add your buttermilk to the dry ingredients and mix thoroughly.
Add your grated apples and mix thoroughly.
Add your egg yolks and mix thoroughly.
Add your melted butter and mix thoroughly.
Beat the egg whites until foamy.
FOLD carefully into the waffle batter to keep the batter fluffy.
Spray each side of your waffle maker and add batter to each waffle spot.
BEFORE SHUTTING THE WAFFLE MAKER:
ADD 1 or 2 Tablespoons of toasted pecans to each dollop of batter.
Cook according to your waffle maker's directions...
BUT KEEP IN MIND: These will take longer to cook with the fresh fruit!
I have to add 3 to 4 minutes cook-time to these waffles compared to other recipes.
These particular waffles take 6-8 minutes to cook in my Belgian waffle maker.
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(Your recipe FOR your recipe:)
GLUTEN-FREE FLOUR MIX:
3 cups Bob's Red Mill - RICE FLOUR
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH (OR SUBSTITUE WITH CORN STARCH)
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH (OR SUBSTITUE WITH CORN STARCH)
1 heaping Tablespoon Bob's Red Mill - XANTHAN GUM
1/2 Tablespoon sea salt
Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
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BEFORE SHUTTING THE WAFFLE MAKER: ADD 1 or 2 Tablespoons of toasted pecans to each dollop of batter. |
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One of my favorite ways to chop... |
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You may think... "Nah! I don't need to toast the pecans." YES. YOU DO. It makes all the difference and is worth the effort!!! If you have any leftover toasted pecans you can just save them for the next time you make these waffles. |
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Cutest little waffle maker EVER!!! I wish I had a photo that would give you perspective on how small it is... It usually it gets used with cake batter for tiny waffle cakes. OR with leftover waffle batter as seen here. Such a fun snack! Or an easy fit into a lunchbox. |
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