1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
Pinch of salt
3 tbsp. brown sugar
1 Boursin® cheese Apple & Maple (150 g), divided
1 cup buttermilk
2 red apples, sliced (Gala, Cortland or Lobo)
1/3 cup pecans
3 tbsp. maple syrup
In a small pan, combine maple syrup and pecans and toss until pecans are evenly coat-ed. Cook on medium heat until the mixture starts to simmer. Reduce heat to medium-low and continue cooking for a few minutes, stirring often until maple syrup has evaporated. Pour pecans on a flat parchment-lined surface and let cool. Set aside.
In a small bowl, combine all the dry ingredients except the brown sugar.
In a large bowl, beat the eggs with the brown sugar for a few minutes using an electric
Add half the Boursin cheese to the egg mixture and mix well.
Add dry ingredients alternating with the buttermilk until blended. Do not overmix.
Preheat waffle iron. Pour in approx. 3/4 cup of batter at a time, or as recommended by the manufacturer. Cook until golden brown. Set aside and keep warm.
Top with sliced apples and maple candied pecans.
Garnish with remaining Boursin cheese, crumbled into small pieces. Serve with maple syrup.