Apple Cinnamon Waffles

For the syrup: In a medium sized saucepan, combine all of the syrup ingredients except for the butter. Bring to a simmer over medium-high heat. Once mixture is almost to a boil, turn off heat (or remove from electric burner) and add in butter. Set aside.

For the waffles: Combine all of the waffle ingredients in a large bowl while a waffle iron preheats.

For making the waffles, follow manufacturer’s recommendations regarding cooking spray and amount of batter for each waffle. I used approximately 1/3 cup of batter for each cooking cycle. Cook the batter in batches according to waffle iron’s directions.

Serve hot with apple cider syrup and extra apple pieces.

To save for future meals: Cook waffles as directed above and let cool to room temperature. Store in Ziplock bags separated by a square of wax paper. Toast from frozen just prior to serving, until your desired level of crisp/brown is achieved.

Adapted from Betty Crocker.