Apple and Cheddar Waffles

It was breakfast for dinner with apple and Cheddar waffles and blueberry sausages with Dijon mustard and maple syrup spread!


It was all delicious!

The waffles were a new (to me recipe) that I adapted from the nice folk at Food Network; I mean, do I really need to buy self-rising flour when I can just make it?

I thought no

Also, the addition of my fave hot sauce and black pepper was a given, so why even bother to wonder?

First, a thing about mustard… the original recipe called for grainy mustard, and I swapped out this – very zippy Dijon from Trader Joe’s with excellent results. And no, the folk at TJ’s do not pay me to say this, or to plug their product. It is just my .

Self-Rising Flour:
•2 cups flour
•1 tbsp baking powder
•1/2 tsp salt

Maple Mustard:
•1/3 cup maple syrup
•1 tbsp Dijon mustard

•2 cups self-rising flour
•1 stick unsalted butter, melted and cooled •1 1/2 cups milk
•2 large eggs
•1/2 tsp black pepper
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your own fave hot sauce, to taste
•1/4 cup confectioners’ sugar
•1 Gala apple, finely chopped
•1 cup grated sharp cheddar cheese
•Cook spray

Preheat your oven to “keep warm” – or 225º to 250º if it has those settings.

Whisk together the self-rising flour ingredients in a bowl and set aside.

In another large bowl, whisk together the milk, eggs, and slightly cooled melted butter to blend well, then stir in the flour and confectioners’ sugar to moisten.

Stir in the chopped apple and grated cheese until well mixed.

Whisk the maple syrup into the mustard in a small container and set aside.

Note: it is quite good, so feel free to double the recipe for use on sammiches and burgers and stuff.

Apply cooking spray to your waffle iron and heat according to manufacturer’s instructions.

Ladle the batter over the heated waffle iron, spreading to cover the surface.

Note: I find that a crêpe paddle works a treat for spreading even when using such a thick batter as this.

Close the waffle iron and cook for five to seven minutes, until the waffles are nicely browned and crisped.

Yeh, I know that my waffles are a bit “rough” around the edges. You want perfection, go to a waffle place.

Remove the waffles and stash in the oven to keep warm while you repeat with the remaining batter.

I ended up with about a dozen waffles (rough edges and all), and no one really minded a bit.

Oh, and those breakfast sausages?

I heated my air fryer to 400º, arranged ’em in a single layer in the basket and cooked ’em for five minutes before turning them over and cooking for another five minutes.



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