Light as cloud yogurt cream waffles with maple apple syrup

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Lost control in the kitchen shop and came home with a waffle iron (amongst other things), hid it in the kitchen cabinet and for the last 3 days I twiddled my thumbs waiting for the weekend to come. When the morning came upon us today it was hard to keep a straight face when I said to the husband “you hang out with the kids for a video and I’ll bring breakfast in” as I dashed into the kitchen, unwrapped the box, took out my mixing bowls and shiny new hand beater (also from the same shopping spree).

Back in the bedroom lounge with the meant-to-be surprise, the husband’s eyes widened as he took a glimpse at the plate while reaching for the fork. “Mmm waffles.” Then the plate was empty, before he realized we (I) now have a new toy and the one from 3 years ago was a panini maker.

Perfectly airy with the right moisture content, low sugar level (as always) and quick to whip up, this recipe is definitely a keeper.

Ingredients (makes 6 4″ waffles):

3/4cup flour
1/2tsp baking powder
1/4tsp baking soda
1/2tsp cinnamon
1/4tsp nutmeg
1tbsp sugar (moscavado here)
Pinch of salt
1/2tsp vanilla
1 egg
3/4cup yogurt
1/2cup cream
2-4tbsp milk (or better yet, Grand Marnier or Amaretto!)

For a (much) lighter texture sift the flour and separate the egg, mix everything except egg white, beat egg white separately until soft peak forms then gently fold in mixture.
Add a little more milk (or nice liqueurs) if mixture appears too thick for a smooth run on the iron.

Maple Apple syrup:

2tbsp Butter
1 big or 2 small apple, peeled and cut into small chunks
2tbsp maple syrup (or to your liking)
1/2 tsp cinnamon
1/4tsp nutmeg
1/2tsp vanilla
Flour or cornstarch as thickening agent

Melt butter then add apple, sauté for a moment then add the rest, simmer for 15-20 mins until soft and soupy (water isn’t necessary, the juice oozed from apple is better – just keep the lid on and the heat right down), then add a touch of flour or cornstarch right at the end to thicken it up. Can be made ahead and kept in fridge (I like it cold on the hot waffles).

Or keep it warm, and top on a dollop of fresh vanilla ice cream (the plan for next week when my gelato maker arrives. Ahem ahem.)

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