Pecan Molasses Waffles With Apple Butter
Crispy waffles studded with finely ground pecans and molded with molasses, served with homemade apple butter. The apple butter combines sauteed Granny Smith apples, honey, and cinnamon folded into softened butter for a smooth, spiced spread. Keep waffles on oven racks to maintain crispiness rather than stacking.
Ingredients
- 2 cups all-purpose flour, siftedwhole wheat flour1:1whole grain
may reduce rise slightly
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 extra-large eggs, separated
- 2 tablespoons molasses
- 1 ½ cups milk
- ¾ cup butter, melted
- ¾ cup pecans, finely ground
- ½ cup butter, softened
- 1 tablespoon butter, softened
- 1 apple, Granny Smith, peeled, cored, and thinly sliced
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
Instructions
- 1
Sift flour with baking powder and salt.
- 2
Beat egg whites until they hold soft peaks and set aside.
- 3
Beat yolks with molasses and milk.
- 4
Pour yolk mixture slowly into dry ingredients, stirring to prevent lumping.
- 5
Add melted butter and beat until batter is smooth.
- 6
Fold in egg whites and pecans.
- 7
Bake in hot waffle iron according to manufacturer's instructions, allowing 2 waffles per serving.
- 8
Place waffles directly on oven rack to allow air circulation and retain crispiness, or use a regular rack if oven space is limited.
- 9
Heat 1 tablespoon butter in a small saute pan until foamy.
- 10
Add apple slices and saute until very soft but not brown.
- 11
Add honey and cinnamon.
- 12
Cook for 5 minutes.
- 13
Force apple through a strainer.
- 14
Cool apple mixture, then refrigerate until well chilled.
- 15
Combine chilled apple mixture and 1/2 cup softened butter in mixer or food processor.
- 16
Process until very smooth.
- 17
Refrigerate apple butter if too soft.
- 18
Serve hot waffles with apple butter and maple syrup.
Tips
Do not stack waffles when turning them out of the waffle iron to avoid steam buildup that makes them soggy.
Place finished waffles directly on oven racks to allow air circulation and maintain crispiness.
Good to Know
Apple butter covered and refrigerated for several days. Leftover waffles stored in airtight container for 2-3 days or frozen up to 1 month.
Apple butter may be made several days in advance and refrigerated, tightly covered.
Serve hot waffles immediately with apple butter and maple syrup.
Common Mistakes
Do not stack waffles to avoid steaming and loss of crispiness.
Stir yolk mixture slowly into dry ingredients to avoid lumping.
Do not brown apple slices when sauteing to avoid bitter flavor.