1-1/2 c. all purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
2 eggs, separated
1 c. plus 3 tbsp. skim milk
3 tbsp. vegetable oil
1 c. finely chopped unpeeled Jonathan
apple, about 1/2 lb.
Vegetable cooking sprayCider syrup
Combine first 6 ingredients in a bowl; stir well and set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form; set aside. Combine yolks, milk, and oil in large bowl; beat at medium speed of an electric mixer until well blended. Add flour mixture, stirring just until moistened. Stir in apple. Gently fold egg whites into flour mixture. Coat a waffle iron with cooking spray; allow the waffle iron to preheat. Pour 1/4 cup batter per waffle into hot waffle iron. Bake about 5 minutes or until steaming stops. Serve with cider syrup.
Yields 10-12 servings (about 155 calories per 4 inch waffle and 1 tablespoon syrup).
Freeze the waffles in a single layer on a baking sheet until frozen, then stack between layers of waxed paper in plastic freezer baggies. To reheat, warm in the toaster.