Makes: 4 to 6 servings
Time: 10 minutes, plus time to bake
These substantial but fluffy waffles capture the essence of anadama bread, a traditional New England loaf made with cornmeal and molasses. Applesauce gives the batter a little extra sweetness and moisture without extra fat, and its flavor disappears in the cooked waffles. If you want to highlight the applesauce, top the waffles with Apple Butter or—surprise—more applesauce.
1. Combine the flour, cornmeal, baking soda, and salt in a large bowl. In another bowl, beat the egg yolks, applesauce, milk, oil, and molasses until foamy, about 2 minutes.
2. Brush the waffle iron lightly with oil and heat it up. While it heats, beat the egg whites with a clean whisk or electric mixer until stiff peaks form. Add the applesauce mixture to the dry ingredients and stir until just combined. Fold in the egg whites until the batter is relatively smooth.
3. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven.
BANANADAMA WAFFLES Stir ¾ cup chopped toasted walnuts into the batter before the egg whites. Substitute ¾ cup mashed overripe bananas (2 should be enough, or 1 if it’s very large) for the applesauce.