Apple Pie Ricotta Waffles Food
APPLE PIE WAFFLES
A real hit in the house at breakfast time. These waffles smell and taste like an apple pie. Serve with real maple syrup or even vanilla ice cream!
Provided by DOE2
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
- When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
- Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 59.4 g, Cholesterol 1.2 mg, Fat 1.6 g, Fiber 12 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 348.9 mg, Sugar 13.3 g
APPLE PIE RICOTTA WAFFLES
I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result was these fluffy, tender waffles with just a hint of sweetness. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, melt butter over medium-high heat. Add apples, sugar, honey, cinnamon and vanilla; cook and stir until apples are crisp-tender, 10-12 minutes. Remove from heat and keep warm., Preheat waffle iron. In a large bowl, whisk flour, grits, cornstarch, baking soda and salt. In another bowl, whisk eggs, buttermilk, ricotta, oil and vanilla until blended. Add to dry ingredients; stir just until moistened., Bake waffles according to manufacturer's directions until golden brown. Serve with apple topping, yogurt and, if desired, blueberries.
Nutrition Facts : Calories 633 calories, Fat 31g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 709mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 4g fiber), Protein 18g protein.
EASY APPLE WAFFLES
This Easy Apple Waffles recipe is made with fresh diced apples, cinnamon, and vanilla. Make them for a quick fall breakfast that your whole family will love!
Provided by Pamela
Categories Breakfast
Time 10m
Number Of Ingredients 10
Steps:
- Mix milk, butter, egg and vanilla in a large bowl. Add flour, baking powder, sugar, cinnamon and salt and continue mixing until smooth. Add apples and stir to mix.
- Add batter into preheated waffle iron. Cook until crisp, about 4-5 minutes a piece. Continue until all the batter is gone.
- Serve warm. Add maple syrup, butter or powdered sugar on top.
EASY HOMEMADE APPLE PANCAKES
Steps:
- Gather the ingredients.
- In a large bowl, combine the flour, baking powder, salt, sugar, and nutmeg.
- In a separate small bowl, beat together the baking soda, egg, butter, vanilla, and milk.
- Add the milk and egg mixture into the dry ingredients, stirring only until blended, then gently fold in the grated apple.
- Spoon batter onto a preheated and lightly greased griddle or frying pan, cooking for 2 to 3 minutes on each side until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 354 kcal, Carbohydrate 56 g, Cholesterol 72 mg, Fiber 2 g, Protein 9 g, SaturatedFat 6 g, Sodium 848 mg, Sugar 18 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Measure out pancake mix and water that the mix you are using calls for, into a medium sized mixing bowl. Whatever brand of pancake mix you use, use their ingredient list, and remember to make enough for 12 (4") pancakes! Add 1/2 cup of the apple pie filling to the mix (reserving the rest for later). Add the ground cinnamon to the batter, and stir just until the batter is fully mixed.
- Spray a griddle or large skillet with non-stick baking spray. Heat on medium heat until hot. Pour batter onto griddle, forming 4" wide pancakes, leaving a bit of space between each one. Cook until bubbles form on the top of the pancakes and the bottom edges are golden brown, then carefully flip to the other side. Continue cooking until done in the center, then remove to serving plate, and keep warm. Repeat process until all batter has been used.
- To serve, transfer pancakes to individual plates. Place 2 pancakes on each plate, and top each serving with a pad of butter (if desired), and about 4 Tablespoons of the reserved apple pie filling. Serve, and enjoy!
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- Whisk flour, baking powder, 1/2 teaspoon cinnamon, baking soda and salt in a medium bowl. Whisk egg, buttermilk, ricotta, 1 tablespoon sugar and vanilla in a large bowl. Stir the dry ingredients into the wet ingredients until just combined. Let stand until bubbly, about 10 minutes.
- Meanwhile, combine the remaining 1/4 teaspoon cinnamon and 1 teaspoon sugar in a small bowl. Core apple and slice into eight 1/8-inch-thick rings (reserve the rest of the apple for another use).
- Heat 1 teaspoon each butter and oil in a large nonstick skillet over medium heat. Add 2 apple rings and cook until starting to soften, about 1 minute. Flip them over and spread 1/4 cup of the batter on each. Cook until bubbles form, 2 to 4 minutes. Flip the pancakes, sprinkle with some of the cinnamon-sugar and cook until golden on the bottom and cooked through, about 2 minutes more. Repeat with the remaining ingredients in 3 more batches, adjusting the heat as necessary to prevent burning.
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- WHAT YOU NEED. Crust ingredients (or use your favorite crust): - 1 egg; - 5 or 6 spoon of extra virgin olive oil; - 200 g whole wheat flour; - 70 g sugar;
- MAKE THE CRUST. Prepare the crust: put the flour, sugar, pinch of salt, oil and egg in a bowl, mix and form in to a ball in the plastic wrap. Refrigerate at least 2 hours.
- THE FILLING. Prepare the filling: in a bowl mix the sugar and butter, at room temperature, add the ricotta and mix, add the egg and mix well.
- FORM THE CRUST. Place the ball of dough in the middle of the backing paper, roll it out even, place it in the pan and pock it wit the fork. This recipe of crust really need the backing paper, as it is really crumbling.
- APPLES. Add the apples in little slices. Keep in mind that ones they cook the apples became way smaller than they originally were, so use a lot of apples, and cover well every holes, placing the slices a bit one on top of the other.
- FINAL TOUCH. With the fork fold down on the pie the edges of the crust. It give a nice rustic look to the pie, and doesn't allow the crust to dry too much and harden on the edges.
- BAKE. Bake it in the lower level of the owen, so that the crust will cook really well, nice and crunchy, and the apple will not turn black. I bake it for 55 minutes at 190°, but may variate from owen to owen.
- PLACE IN a DISH. Allow the cake to cool down completely. This is how I place it in a dish without break it: - place the pie with the backing paper in a large dish,
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