Cover the bowl with plastic wrap and let rest at room temperature for 1 hour. Place in the fridge overnight.
The next morning, peeled, core and chop your apple into small pieces. Toss in cinnamon.
1 large apple, 1 teaspoon ground cinnamon
Plug in your waffle maker to heat up and lightly grease it.
Carefully stir the cinnamon apples into the waffle batter.
Pour your waffle batter into your waffle maker, about ¼-½ cup per waffle, and cook until golden. Serve immediately.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US Customary’ above ingredients.Butter: I use European style butter in my recipes. European butter is creamier and richer. Freezing: Allow the waffles to cool completely, then place in a freezer bag and freeze for up to 3 months. Pop in the toaster when you're ready to eat!Storage: The waffles are best eaten immediately, but if you're making them ahead of time then place the cooled waffles in an airtight container or bag and place in the fridge for up to 4 days. Reheat in the toaster.