Apple and Raspberry Waffles
Inspired by techniques from NYT Cooking.
Fluffy whisked-egg-white waffles studded with diced apple and whole raspberries, best served fresh from the iron.
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Method
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Equipment
- waffle iron
- large bowl
- medium bowl
- whisk
- ladle
- wire rack set in a rimmed baking tray
- sieve
- clean bowl for the whites
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 8.9 g |
| Carbohydrate | 48.7 g |
| of which sugars | 20.2 g |
| of which free sugars | 12.1 g |
| Fat | 10.4 g |
| of which saturates | 5.6 g |
| Fibre | 3.3 g |
| Salt | 0.66 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 125 g plain flour
- 1 tsp baking powder
- 1 g fine sea salt or table salt a pinch
- 2 large eggs, separated
- 240 ml skimmed or semi-skimmed milk
- 1 apple, peeled, cored and cut into small dice (about 150 g)
- 95 g raspberries
- 28 g unsalted butter, melted, plus a little for the iron
To serve
- 60 ml maple syrup, to serve
- 1
Mix. Sift 125 g plain flour and 1 tsp baking powder into a large bowl with a pinch of fine salt.
- 2
Separate. Separate 2 eggs, keeping the whites in a clean bowl.
- 3
Combine. Whisk the yolks with 240 ml milk, add to the dry mix and stir until just blended.
- 4
Fold fruit. Stir in 150 g diced apple and 95 g raspberries, then 28 g melted butter.
- 5
Whip. Whisk the egg whites until stiff but not dry, then fold them gently into the batter.
- 6
Cook. Spoon about 120 ml batter per waffle into the hot iron, close and cook until browned and crisp.
- 7
Serve. Serve straight away with 60 ml maple syrup at the table.
Storage
These waffles are intended to be served straight away from the iron, so make them just before eating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
