Sunday is waffle day at The Extruded Noodle. I like to change up my waffles depending on what we have on hand in the fridge, and today I’m using cooked apples. Banana, pumpkin and blueberry are some of my other favorites. I always add 1/4 cup low fat ricotta to the waffle batter, it’s my secret ingredient for light fluffy waffles with a tender crumb.
I’m starting with a large apple, peeled and cut into small dice. Melt one pat of butter in a small sauce pan, and cook the apple for 15 minutes on low heat. Add a 1/2 tsp. of brown sugar and pinch of cinnamon during the cooking. Add a little water if needed to keep the apples moist. Don’t they look good? It’s like apple pie filling! Place the cooked apples in a medium bowl and mash slightly with a fork. Set aside to cool or refrigerate overnight.
- 1 large egg
- 1 tsp. vanilla
- 1/4 cup low fat ricotta
- pinch of nutmeg
- 1-1/2 cups 1% milk
Add the pancake mix and blend just until moistened. Fold in the apple slices. Heat the waffle iron and cook for 3-4 minutes. These need to cook just a little more.
You will get about 6 waffles from this recipe. I like to make a batch ahead of time and freeze them. They can be reheated in the microwave, or the toaster if you like them crispy.
I made this walnut topping one weekend and now it is required eating on Sunday! Heat 1 pat of butter in a small skillet and add 4-5 tbsp. chopped walnuts. Cook on low, stirring constantly until fragrant, about 2 minutes. Remove from heat and sprinkle 1/2 tsp. brown sugar. Stir until the sugar melts.
Apple Ricotta Waffles, topped with walnuts and a side of fresh fruit. A delicious, healthy and satisfying start to your day.
The Extruded Noodle ©