Nannie Waffles Austin’s Way
A scratch version with apple, more oats, and Greek yogurt.
Saved adaptationYield and timing are estimates. Preparation includes a 5–10 minute batter rest; cooking time depends on the waffle iron and may be longer than for standard waffles.
Ingredients
- 1Gala applePeel and grate, as recorded in the saved adaptation.
- ⅓ cupAll-purpose flour
- ½ cupOatsUse plain oats.
- ½ tspBaking powder
- SaltA pinch.
- 1 tbspSugar
- ⅓ cupMilkPlus a small splash only if the batter is excessively stiff.
- ⅓ cupPlain Greek yogurtOne generous scoop.
- 1 tbspNeutral oil
- 2Large eggsBase batch: use 2 yolks and 1 white; scale both proportionally and reserve unused whites. The extra yolk is recorded in the saved adaptation but has not been confirmed as intentional.
- ¼ tspGround cinnamon Optional
Ingredient quantities scale; oven temperatures and cooking times do not. Keep batter depth and pan crowding consistent. For fractional eggs, beat and weigh.
Method
Preheat and separate
Preheat the waffle iron. Separate the eggs, keeping the yolks and half of the whites for the batter. Put those whites in a clean mixing bowl and reserve the unused whites for another use.
Whip the white
Whip the reserved batter whites to soft peaks.
Mix the dry ingredients
Combine the flour, oats, baking powder, salt, sugar, and optional cinnamon.
Mix the wet ingredients
Peel and grate the Gala apple. Stir it together with the milk, Greek yogurt, oil, and egg yolks.
Combine and rest
Mix the wet ingredients into the dry ingredients just until combined. Rest for 5–10 minutes so the oats hydrate.
Fold in the white
Gently fold in the whipped egg whites. The batter should be thick, apple-heavy, and scoopable. Add a small splash of milk only if it is excessively stiff.
Cook
Add batter to the preheated waffle iron in the amount recommended for the appliance. Cook until deeply golden, crisp, and cooked through. The extra apple and yogurt may mean a longer cooking time than standard waffles. Serve hot.
Preparation & notes
- For the lightest batter, whip the egg white just before mixing and cooking the waffles.
- Austin’s confirmed changes were more apple proportionately while keeping one apple, more oats, and added Greek yogurt for tang. The saved quantities are presented here as their own complete recipe.
- Egg caveat: the saved adaptation calls for 2 yolks and 1 white. Nannie’s original uses 1 yolk and 1 white. The additional yolk is preserved from the saved version, but has not been confirmed as intentional or as the amount actually used. Peeling the apple is also a saved adaptation detail, rather than a confirmed requested change.
- This is the scratch version: use the listed all-purpose flour and baking powder. Bisquick already contains flour, leavening, fat, and salt, so it is not a one-for-one replacement for the flour here. For Nannie’s Bisquick proportions, use Nannie Waffles (Original); that recipe also includes an optional scratch-mix substitution.
- The base quantities describe one apple batch. Scale all ingredients together, including the yolks and white. For a fractional batch, beat and measure yolks and whites separately before whipping the white.
Do not taste raw batter; raw flour and eggs can carry harmful bacteria. Cook the waffles through.
Refrigerate or freeze leftovers within 2 hours, or 1 hour above 90°F / 32°C. Keep refrigerated food at 40°F / 4°C or colder.
Recipe & safety notes
Based on the saved apple–oat–Greek-yogurt adaptation of Nannie’s waffles. Austin confirmed the apple–oat version was great; the extra yolk remains unconfirmed. Yield and timing are estimates.
Betty Crocker: Bisquick Original ingredients and waffle directions ↗FDA: handling flour safely ↗FDA: safe refrigeration ↗