- 6 tablespoons unsalted butter
- 1 1/8 cups all-purpose flour
- 6 tablespoons cornstarch
- 1 1/2 tablespoons light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon table salt
- 3/4 teaspoon baking powder
- 3/8 teaspoon baking soda
- 3 large eggs
- 1 1/8 cups milk (can use whole, 2 percent or 1 percent)
- 6 tablespoons Greek yogurt
- 1 1/2 large apples, peeled, cored and grated (I like to use Braeburn or Granny Smith)
- Maple syrup, for serving
- Preheat oven to 200 degrees. Place a wire rack on a baking sheet and place it in the oven.
- Melt the butter in the microwave or in a small pan over low heat. Set aside to cool.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, cinnamon, salt, baking powder and baking soda. Set aside.
- In a small mixing bowl, whisk together the eggs, milk, yogurt and cooled butter. Stir into the flour mixture just until combined – do not overmix.
- Place grated apples in a dishtowel and wring out moisture; stir into batter. Set aside to rest.
Lightly coat waffle iron with oil and preheat to medium-high.
- Using a heaping 1/2 cup batter per waffle, cook waffles according to manufacturer’s directions until golden. Place cooked waffles in a single layer on the wire rack in the oven to keep warm and crisp up while making the next waffle.
- Serve warm, with warmed maple syrup on the side.
- Category: breakfast and brunch