Bohemian Apple Waffles

These waffles get their distinctive lift from a Bohemian baking trick that’s worth the extra bowl: separating the eggs and whipping the whites to stiff peaks before folding them in at the end. The whites add structure and trap air, which produces a crispy exterior and a remarkably light, almost souffléd interior, exactly the contrast that makes a waffle worth the effort. The dry mix is a familiar lineup of flour, sugar, baking powder, cinnamon and salt. Egg yolks beaten with milk and oil go in second, then everything stirs together until just combined (a few lumps are fine). Chopped fresh apples get folded in for sweet, soft pockets that caramelize against the hot waffle iron grids. The egg whites come in last with a gentle hand. Leave a few visible streaks; overmixing collapses all the air you just whipped in. Don’t peek at the iron during baking. Lifting the lid pulls the waffle apart and ruins the crisp.

Pro Tips

• Use a tart apple variety like Granny Smith or Honeycrisp. Sweet apples turn cloying against the sweet maple syrup.
• Beat the egg whites in a clean, dry bowl. Any trace of yolk or fat will keep them from reaching stiff peaks.
• The waffle iron must be properly hot before the first batter goes in. Most have an indicator light; trust it.
• Keep finished waffles warm on a rack in a 200°F (95°C) oven instead of stacking. Stacked waffles steam and lose their crispness fast.

Variations

• Add a teaspoon of vanilla and ¼ teaspoon of nutmeg for a more aromatic, autumn-spiced version.
• Swap chopped apples for fresh blueberries, sliced bananas or grated pear.
• Top with cinnamon-sugared apple compote and whipped cream for a special-occasion brunch presentation.