It’s the morning after Thanksgiving and… what are we going to do for breakfast?
Before the leftovers are pulled out of the fridge, I recommend waffles. Apple Cheddar and Thyme Waffles by my friends Mona & Jaret of Tournant. They are a soft, delicious, and easy to make option for the Friday after the holiday. No pressure though. We have 3 days to relax after Thanksgiving, so you can also make this recipe on Saturday or Sunday morning.
Please be sure to make more than one batch because I’ve never seen any of my friends eat just one Apple Cheddar and Thyme waffle. Just saying…. They also freeze really well, so why not enjoy making extra and have some back ups for next week?
Don’t let the photos of cooking over the fire stop you from making these. No matter if prepared in the comfort of your own kitchen or in the great outdoors, these waffles are scrumptious! Even just the smell during cooking is unreal. Swoon worthy even. So let’s get started with the ingredients. What you’ll need is outlined below. Enjoy, friends!
- 2 eggs
- 1 ½ cups All purpose flour
- ½ cup Semolina flour
- 1 ¾ cups Milk
- ½ cups Evoo / olive oil
- 1 T Sugar
- 4 tsp Baking powder
- ¼ tsp Salt
- ½ tsp Vanilla
- ½ stick Butter (to grease the waffle pan)
- ½ cup Shredded white cheddar
- ½ cup Grated apple
- 1 tbsp crushed thyme leaves
- 2 thinly sliced apples (kitchen) -or 2 whole apples (outdoors)
- 1 tbsp thyme leaves
- 1/2 c pumpkin seeds
- 1 tbs butter
- 1/2 c maple syrup
- + extra butter for kitchen method
Mix wet and dry ingredients in separate bowls. After whisking, combine both. Stirring batter until smooth. Fold in cheese, apple and thyme.
Preheat a waffle iron (if outdoors do so over fire). When heated then generously grease the waffle iron with butter. Next, use a ladle to pour in ¼ of the batter. Close and cook over medium high heat, rotating halfway to the cook the opposite side. Remove when the waffle is crispy and golden brown. Repeat with remaining batter.
While you are waiting on your waffles to brown, prepare toppings.
Kitchen: Heat some butter to coat pan in cast iron skillet over medium heat. Add apple slices and cook, tossing occasionally until fruit is golden brown and caramelized, about 5 minutes. Mash apple with maple syrup to taste.
Outdoors: Nestle apples directly in the ashes (should be white, ashy embers instead of hot coals). Roast, turning often, until the skin of apples is charred and blackened and the flesh is very soft. Remove from heat and cool. Peel off the charred skin and discard. Scrape off as much apple flesh as possible from core into a small bowl and discard core. Mash apple with maple syrup to taste.
Both: While apples are cooking, place butter, thyme, and pumpkin seeds in a small cast iron skillet. Stir occasionally over medium heat for 2-3 minutes until lightly toasted. Remove.
Add 1 large scoop of the topping to each waffle. Serve with butter and hot maple syrup. Optional topping can include: sliced or diced fall fruits, whipped cream or creme fraiche if desired.
Eggs and bacon make perfect sides.