Cinnamon & Apple Waffles


  • 65 g unsalted butter
  • 2 large free-range eggs
  • 300 ml semi-skimmed milk
  • 225 g plain flour
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2 apples
  • low-fat natural yoghurt , to serve
  • maple syrup , to serve
  • 150g cup caster sugar
  • 1 tsp ground cinnamon
  • 4 tbs pecans, chopped


  1. First melt the butter in a pan over a low heat and put to one side to cool.
  2. In a bowl crack 2 eggs and whisk in the milk.
  3. Sift in the flour, baking powder, salt, cinnamon and whisk again.
  4. Next stir in most of the cooled butter. Reserving a little for later.
  5. Grate the apples and fold two thirds of the apple in to the mixture but be careful not the stir too much.
  6. Place your Typhoon griddle pan over a high heat and brush with the remaining butter.
  7. Pour in the batter, reduce the heat and cook for around 6 minutes or until the underneath is lightly golden. Carefully flip the waffle – this may be tricky but just go for it!
  8. Continue cooking for around another 6 minutes or until the waffle is golden and cooked through.
  9. Slice up your waffle and serve with natural yogurt, the remaining apple and a drizzle of maple syrup.