On Friday my husband came home with a cold and I knew our plans for the weekend would have to be cancelled. I was looking forward to cross-country skiing in all the beautiful snow that has been falling in the mountains. But not only was my husband sick, snow storms were forcasted. So we spent the weekend indoors.

I have mentioned my husband's love for apples many times, so I promised him waffles on this morning. I admit there was also a recipe I wanted to try. Last fall in New Hampshire, I picked up a copy of Yankee Magazine's Best New England Recipes Homemade Favorites for Every Season. While I was flipping though it, the recipe for Apple-Cinnamon Waffles caught his eye. Not one for sweets in the morning, I knew he would eat them if I made them. Today being rainy, I knew it would be perfect breakfast food.

And it was.

Apple-Cinnamon Waffles

Note: I played around with the flours and only made half a recipe. Here is my adaptation of the recipe for two servings. It can easily be doubled.

• 1/4 cup flour
• 1/4 cup oat flour
• 1/2 cup whole wheat flour
• 1/2 Tbs baking powder
• 1 tsp sugar
• 1 oz butter, melted
• 1 tsp sugar
• 1/2 tsp cinnamon
• 1/2 milk
• 1/2 tsp vanilla extract
• 1 1/2 eggs, separated
• 1 small apple, grated

Preheat waffle iron. In a large bowl, mix together the dry ingredients. In a small bowl, mix together the egg yolks, milk, vanilla extract and butter. Stir into the flour mixture. Whisk the egg whites until peaks form and gently fold them into the batter, then fold in the apple.

Spoon batter onto iron and cook until browned. Place on a plate in a warm oven until all waffles are ready. Serve with maple syrup.