Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream

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Belgian waffles get an elevated twist with the addition of candy cap mushroom-laden sugar, sauteed maple apples and homemade whipped cream.

Prep Time40

Cook Time15

Total Time55

Course: Breakfast

Cuisine: American

Servings: waffles

Calories: 842kcal

First, make the waffle batter. In a large bowl, sift together both flours, the sugar, the baking powder and the baking soda. Set aside.
In a separate mixing bowl, whisk together the sour cream, egg yolks, butter and vanilla.
Add the wet ingredients to the dry ingredients and stir gently until a lumpy batter forms.
In a separate, small mixing bowl, using a hand mixer, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain. Let batter sit while you make the sautéed apples and whipped cream.
To make the apples: melt the butter in a medium saute pan over medium heat. Add the apple slices, cinnamon and maple syrup and saute until the apples are crisp tender, approximately 8-10 minutes. Turn heat to low and set aside.
In the bowl of a stand mixer (or using a clean hand mixer) combine the whipping cream and vanilla extract. Beat on high until a whipped cream forms. Place in refrigerator while you are making your waffles.
Scoop approximately ¾ cups of the batter (depending on the size of your waffle maker) onto a preheated waffle iron and cook according to the iron’s directions.
If you’d like to serve everyone at once, place waffles directly onto the rack of a 200 degree preheated oven to keep warm while you make more. Remove right before serving.

You can purchase the same candy cap sugar that I used here.
If you'd like to make your own candy cap sugar, simply purchase candy cap mushrooms from Amazon here, dice them up finely and add them to regular granulated sugar. Let sit for at least a day before using.