We’ve added a wholesome, natural twist to a satisfying, sweet-toothed breakfast. Fried apples and blackberries bring an autumnal sweetness and seasonal comfort to our hearty, nourishing waffles, made using our tasty eggs, with their golden, buttery yolks.
Prep time 10 minutes | Cook time 15 minutes | Serves 4-6
FOR THE WAFFLES:
200g spelt flour
A pinch of fine salt
1 teaspoon baking powder
2 Stonegate Estate Organic eggs, separated
200ml organic whole milk
25g soft brown sugar
50g organic butter, melted
Natural yoghurt, to serve
FOR THE APPLES:
2 eating apples
15g organic butter
A sprig of thyme
A handful of blackberries (optional)
2 tablespoons honey, plus extra for trickling
Quarter and core the apples, then cut each quarter in half. Place a large frying pan over a medium heat, add the butter and when it begins to bubble, pop in the apple pieces and thyme. Fry the apples, turning them occasionally, for 5-10 minutes, until soft and lightly golden.
Spoon the honey into the pan, allowing it to bubble and caramelise a little, then scatter in the blackberries if you have some. Remove the pan from the heat and keep warm.
To make the waffles, combine the spelt flour, salt and baking powder in a large bowl. Put the egg yolks in a medium bowl and whisk together with the milk and sugar, then pour this into the flour mixture, stirring as you do so. Keep whisking until you have a smooth, thick batter.
In a separate bowl, whisk the egg whites until they hold a peak, then fold these into the batter. Finally, stir in around half a tablespoon of the melted butter. Heat your waffle irons until hot, then brush them with the remaining butter. Ladle in some batter and cook until risen and golden.
To serve, place a warm waffle or two on each plate. Top with a spoonful of thick natural yoghurt and finish with a pile of warm, fried apples, blackberries, and an extra drizzle of honey.
