Buttermilk Waffles with Caramel Apple and Raisin Sauce
I love caramel apples. I hate how messy they make my face, as apparently I never fine tuned the art of eating an apple on a stick, but still…totally worth the drippy face.
Of course, I love anything caramel, hot, cold, soft, chewy – makes no difference, I want it. And combined with apples and raisins over crispy buttermilk waffles? Well, say no more, I’m in.
You can throw this ever-so-simple sauce together while the waffles are in the iron, as it only takes 20 minutes, tops. Once you have a small stack, your sauce will be hot and gooey, ready to make its way onto your plate and into your belly. It’s a very versatile sauce as well – try it with ice cream, pancakes, French Toast, or your husbands old shoe.
It’s really that good.
Enjoy!
Buttermilk Waffles with Caramel Apple and Raisin Sauce
For the Waffles
Ingredients
- 2 cups all-purpose flour
- 1/2 cup Dixie Crystals granulated sugar
- 1/4 cup Dixie Crystals Light Brown Sugar
- 3 teaspoons baking powder
- 2 eggs, separated
- 1 cup milk
- 1/2 cup buttermilk
- 1 cup butter, melted
- 2 teaspoons vanilla extract
Instructions
- In a bowl, combine flour, sugars and baking powder. In a separate bowl, lightly beat egg yolks; add milk, butter and vanilla and mix well. Add mixture to dry ingredients until just combined.
- In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into batter.
- Scoop batter into preheated waffle iron according to manufacturer’s directions until golden brown.
For the Sauce
Ingredients
- 1 Granny Smith Apple, chopped
- 1/2 cup Dixie Crystals Light Brown Sugar, packed
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup California Raisins
Instructions
In a heavy bottomed sauce pan or skillet over medium low heat, combine apples, sugar, and butter. Stir until everything is well combined and the sugar is dissolved.
After 7-8 minutes, stir in heavy cream and vanilla, and heat for 3-4 additional minutes. Stir in raisins. Serve warm over waffles. (Keep leftovers refrigerated for 3-4 days in air-tight container.)
As I mentioned last week, I am now in the country of Texas, and the city of Dallas. I’m here with the rest of the California Raisin Blogger Bunch, and though I am really writing this from my couch in Virginia, by the time YOU read it, I’ll be there.
(I’m crazy adept at bending time and the internets to achieve my goals. If only I could harness my genius for meaningful things…Lord only knows what I could accomplish.)
So anyway, send me your positive vibes and good thoughts – as I said, I’m at Blissdom, and this is Mommy Blogger territory. I’m not a Mommy Blogger. Do you think they’ll sniff me out? Brand me?
I kid, I kid.
I’m sure I am having just a marvelous time crouched in my shared hotel room, sucking my thumb and eating from the minibar. I know it’s bound to be a really fun time.
I’ll be sure to tell you all about it, should I survive the week.
Disclaimer: I have an ongoing relationship with California Raisins as a member of the Raisin Blogger Bunch, and therefore I created this recipe with raisins in mind, just for them. Well, and kind of for me, because I like deliciousness. All thoughts and opinions are my own.
