I've had my eye on these blueberries and sour cream waffles, but we were out of blueberries. So since we had a bunch of apples, it is still September after all, I changed the recipe a bit, and made apple cinnamon waffles, that we topped with leftover caramel sauce, or maple syrup. Looked like autumn outside, and breakfast tasted like fall.
Blueberry Sour Cream Waffles
recipe adapted from The Family Kitchen
1 cup all-purpose flour
1 cup whole-wheat all purpose flour
1 tbsp sugar
1 tsp cinnamon
pinch grated nutmeg
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup whole milk
8 tablespoons butter melted and cooled
1 cup grated apples (2 apples)
Preheat your waffle iron on medium-high heat.
In a large bowl, combine the flours, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and sour cream, and then whisk in the eggs. Pour the wet ingredients into the dry, and stir just until combined. Fold in the butter, and then the apples, stirring minimally.
Pour 1/4 cup of batter per waffle onto the iron and cook until the waffles are a light golden brown. Keep cooked waffles warm on a platter in the oven.
Serve waffles with maple syrup or caramel syrup.
Although they made an excellent second-official-day-of-fall breakfast, the texture was more reminiscent of pancakes than of waffles, probably due to the apples being high in moisture, compared to the original blueberries in the recipe. In my waffle iron, I used 1 cup batter and cooked them for a good 3 minutes 45 seconds. Made 6 huge waffles. A great start to my most favorite season! Can't wait to start baking with pumpkin next month!