Buttermilk waffles with candied apple pecan topping

New Years Day... feeling relaxed and generous. Steve adores waffles and I almost never make them. These were very, very good, and totally worth the trouble.  Even Athena, who swore she didn't want any, devoured them.

The waffles came from Smitten Kitchen. The topping was my own creation.

Rich Buttermilk Waffles
Adapted from How to Cook Everything, Mark Bittman
Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk*
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.
Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

Candied apple and pecan topping

1 lg Granny Smith apple, chopped
2TBS butter
1/2C pecan halves, roughly broken
1-2 TBS brown sugar
1tsp cinnamon

Melt butter in saute pan, add apple and pecan and stir to coat. Sprinkle sugar and cinnamon over all, and saute until apples are soft and pecans are crunchy. Serve over waffles, pancakes, french toast or oatmeal.