For the waffles:

1 cup (132g) Cascade Milling Organic Pancake Mix

2 medium Washington apples, thinly sliced

2/3 cup (158g) of cool water

1 tsp (2.6g) cinnamon

For the Apple butter:

2lb of Washington apples, chopped in small dice

1/3 cup brown sugar

1/4 cup granulated white sugar

½ tbsp cinnamon

A pinch of salt

1 tsp of vanilla extract

Making the apple butter:

1- Dice the skin-on apples into small cubes. Place them in the slow cooker.

2- In a medium bowl, mix both sugars, cinnamon powder, and salt.

3- Add and stir the mixture to the apples in the slow cooker.

4- Close the slow cooker and cook on low heat for 8 hours.

5- After 8 hours, either mash the apples (it will be a little chunky apple butter) or use an immersion

blender to smooth it. Add the vanilla extract.

6- Cook for another 2 hours or so to finish. If it gets thick, stop early.

7- Cool and store in glass jars in the fridge for up to 3 weeks.

Making the waffles:

8- Preheat the waffle maker on medium-high or 375 degrees F.

9- In a medium bowl, mix the Cascade Milling Organic Pancake Mix with the ground cinnamon.

10- Add and mix with the cool water. Do not over-mix.

11- Wash and slice thinly the apples.

12- Fan slices of ¼ of an apple on the greased waffle iron. Pour a ¼ cup of batter on top. Close the

iron and cook until golden on each side (around 3-4min on each side).

13- Serve with apple butter on the side or spread on top