Apple Pie Stuffed Waffle

Name: Apple Pie Stuffed Waffle
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 1 tbsp baking powder; ½ tsp salt; 1 ½ cups buttermilk; 2 eggs, medium; 3 tbsp vegetable oil; 2 tsp vanilla extract; 1 cup tart apples (e.g. Granny Smith); ½ tbsp lemon juice; ¾ cup water; 2 tbsp brown sugar; 2 tbsp granulated sugar; 2 tbsp cornstarch; ¼ tsp cinnamon; ¼ tsp nutmeg

by Mike Bradford March 25, 2020

Rated 5.0 stars by 1 users

Today is March 25 which is both Our Lady’s Day and Waffle Day. The latter is often confused with National Waffle Day which actually falls on August 24. Let’s try to dispel some of the confusion between the two celebrations.

Waffle Day began in Sweden as Våffeldagen. The day traditionally marks the beginning of spring and is celebrated by eating waffles.

On the other hand, National Waffle Day began in the USA and honors the anniversary of the patenting of the first US waffle iron invented by Cornelius Swarthout.

With the confusion now patently behind us, let’s celebrate both days with this Apple Pie Stuffed Waffle!

Ingredients

Batter

2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 ½ cups buttermilk
2 eggs, medium
3 tbsp vegetable oil
2 tsp vanilla extract

Filling

1 cup tart apples (e.g. Granny Smith)
½ tbsp lemon juice
¾ cup water
2 tbsp brown sugar
2 tbsp granulated sugar
2 tbsp cornstarch
¼ tsp cinnamon
¼ tsp nutmeg

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Directions

Prepare Batter

Sift together the flour, baking powder, sugar, salt in a bowl.
Pour buttermilk over the dry ingredients and gently stir until halfway combined. Add eggs, oil, and vanilla extract and continue mixing very gently until combined.

Prepare Filling

Begin by peeling, coring, and evenly slicing the apples.
Place apples into a bowl and drizzle with lemon juice.
In a medium sized saucepan, bring to a boil water, brown and granulated sugars, cornstarch, cinnamon and nutmeg for about a minute.
When thickened, reduce heat to medium, add apples, and simmer for about 10 minutes, stirring regularly.
Remove from heat and let cool before using in the stuffed waffle.
Turn off the heat to add the yogurt, a little at a time to keep it from curdling, and then the paneer. Turn the heat back on, cover and cook for a final five minutes or so.

Cook The Stuffed Waffle

Place The Stuffed Waffle Iron on the burner and pre-heat it on low to medium low temperature.
Lift the top pan and pour about ¾ cup of batter onto the bottom pan, covering the bottom indentations.
With a ladle or large spoon, scoop out some of the filling and drop it onto the batter, being sure not to reach the side indentations.
Cover the filling with more batter up to the top rim of The Stuffed Waffle Iron.
Close the waffle iron, flip it, and cook on medium-low for about 6 minutes on each side. When done, turn the heat off, open the top pan, and remove the cooked stuffed waffle using the center pan.

Recipe Video

Mike Bradford

Mike, a mechanical engineer and software developer, conceived The Stuffed Waffle Iron while enjoying a plate of chicken and waffles with friends at a restaurant. He then patented his idea and developed the brand Wonderffle under which he is developing other products that bring fun and creativity to the kitchen.

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