What better fall breakfast than hot Apple Cinnamon Waffles with real maple syrup? I’m not sure there is one because this breakfast at the Martin Hill Inn disappears faster than almost all our others. It is also a frequently requested recipe, so here’s how to make these fragrant fall gems.
Apple Cinnamon Waffles
2 cups Flour
1/2 tsp Salt
1 Tbs Baking Powder
2 tsp Sugar
1 tsp Ground Cinnamon
1/3 cup Vegetable Oil
1 1/3 cup Milk
1 tsp Vanilla Extract
1 Large Granny Smith Apple
In a large bowl, combine all the dry ingredients. In a smaller bowl, beat the 3 eggs with a hand mixer. With the mixer on low, drizzle in the oil so that it combines well with the eggs. Add the milk and vanilla, mix a minute longer.*
Peel the apple. Using the large hole side of a box grater, shred the apple being careful not to penetrate the core. Add to the milk mixture.
Add the milk mixture to the dry ingredients and mix with a fork (not a whisk) to just combine. Large lumps are OK at this point. Now, pre-heat your waffle iron while the batter rests. Just before you cook the waffles according to your waffle iron instructions, give the batter two or three more stirs to break up the bigger lumps.
*If you want to make breakfast easier, prepare everything up to this point, refrigerate the wet ingredients and then continue in the morning.
Remember, real maple syrup, while expensive, is worth the investment. The taste is far superior so you need less, it is not made primarily from corn syrup and you will support the maple sugar industry which supports many family owned sugaring operations. To experience maple sugaring up close, see our blog about Maple Syrup season and Sugar House Tours.