Waffles with Caramel Apple Syrup

I am a big fan of the “Breakfast for Dinner” concept. Mostly because I don’t have the time to make eggs, pancakes, or any of that other stuff in the morning, but also because I think there is a certain sense of whimsy in having French toast or egg-in-a-hole as your evening meal. It makes life seem a little less hectic and stressful, and a little more like the days of slumber parties and Saturday morning cartoons. Plus any excuse to eat things containing high amounts of sugar and call it a meal is just fine by me.

A while back I found this recipe on a blog called The Jet Set. I instantly knew that it would make a perfect Breakfast for Dinner, and I was right. The caramel apple syrup was full of flavor without being overly sweet, and it was a great way to use up some old apples I had sitting in my fridge. Besides being a topping for waffles I think this syrup would work well as a crepe filler or maybe just poured on top of some vanilla ice cream for dessert. I am still looking for a perfect waffle recipe, and, although these yeasted waffles were very good, I would like to experiment with some others so if you have a great one please send it my way.

I served these suckers topped with some freshly whipped cream, alongside some crisp bacon and orange juice. I suggest you take advantage of the dwindling days of apple season and do the same.

(I forgot to take a picture until I was almost done eating, plus it was taken with my ghetto camera phone. Sorry about that)

Caramel Apple Syrup
4-5 medium tart apples (the flavor of this syrup is going to depend almost entirely on the quality of apples you use, so choose wisely)
1/2 tsp salt
1/2 cup butter
1 cup brown sugar
1/4 cup maple syrup

1.Peel, core, and dice the apples.
2. In a large saucepan heat 1/4 cup butter over medium high heat until melted. Add apples.
3. Sprinkle with salt and a couple tablespoons of the brown sugar.
4. Turn the heat to high and stir while apples caramelize, about 4-5 minutes.
5. As the apples brown, turn down the heat to medium to prevent scorching. Add the remaining butter and sugar.
6. Reduce for another 3 minutes, until sugar is melted, stirring often (I let mine reduce a little longer, about 5 minutes). Add syrup and serve over waffles or pancakes.

Yeasted Waffles:
1 3/4 Milk
1/2 cup butter
2 cups white flour*
1 Tbl sugar
1/2 tsp salt
1 1/2 tsp yeast
2 eggs
1 tsp vanilla

1. Heat the milk up until hot, but not boiling.

2. Add the butter to the milk and melt. Cool slightly.

3. Beat the eggs lightly and then add to the milk mixture, along with the vanilla.

4. Put all the dry ingredients in a bowl and whisk to combine. Add the wet ingredients and stir until combined, a few lumps are OK.

5. Cover with plastic wrap and put it in the fridge for 12-24 hours.
6. Heat your waffle iron a good 10-15 minutes before you use it. Whisk your batter and ladle it into the iron. Cook until golden. Serve immediately.

*The recipe originally calls for 1 cup wheat flour, 1 cup white, but white is all I had on hand the night I made these.