Good morning.
Make it golden.

What you'll need

Let's make it

Give the apples a head start. Melt the butter in a skillet over medium heat. Add the apples, water and cinnamon. Let them cook for about 8-12 minutes, stirring now and then, until a fork slips in easily. If the pan dries out before the apples soften, add a little more water. Stir in the maple syrup and give it another minute or two to coat the fruit. Turn off the heat, add the lemon juice, and keep the apples nearby.

Now grab two bowls. Stir the flour, sugar, baking powder, salt and cinnamon together in the larger one. Whisk the milk, oil, eggs and vanilla in the other. Pour the wet mixture into the dry and stir just until you no longer see dry flour. A few small lumps are welcome here.

Let the maker do its part. Leave the batter for about 5 minutes while the waffle maker finishes heating. Cook with the Belgian plates using the directions above, adjusting the fill and cycle after the first waffle.

Bring breakfast to the table. Spoon the warm apples over the waffles just before you sit down. There is maple syrup in the fruit already, so have a taste before adding another pour. Pass the coffee while the next batch cooks.

What you'll need

Let's make it

Make the little bowl of something good. Stir the yogurt, maple syrup and vanilla together, then put the bowl in the fridge while you make the waffles. The cool yogurt is lovely against the warm pumpkin and spice.

Build the batter. Whisk the flour, brown sugar, cornmeal, baking powder, baking soda, salt and spices together, breaking up any little sugar clumps. In a second bowl, whisk the buttermilk, pumpkin, eggs, vanilla and oil until the pumpkin is evenly mixed through. Stir the wet mixture into the dry, stopping as soon as everything comes together.

Give the first batch a little attention. Let the batter sit for a few minutes while the maker preheats, then cook with the Belgian plates as described above. Pumpkin makes the batter thick and gives it color from the start. Check that the first waffle has firm edges and a fully set middle, and adjust the next batch's shade or cooking time if needed.

Sit down while they're warm. Serve the waffles with spoonfuls of maple yogurt. If you like a little extra syrup, let it settle into the pockets. Bring the rest to the table as they cook, or keep them on the warm oven rack until everyone is ready. A few chopped pecans are lovely on top if you want a little crunch.

What you'll need

Let's make it

Let the pears warm up first. Melt the butter in a skillet over medium heat and lay the pear wedges in the pan. Cook for a couple of minutes, turn them gently, then add the water and lower the heat a little. Give them another 4-6 minutes, or until tender but still holding their shape. Add a splash more water if the pan gets dry. Stir in the maple syrup and vanilla, warm for about a minute, then turn off the heat and add the lemon juice.

Make the cocoa batter. Whisk the flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl. Sift in the cocoa so there are no stubborn little cocoa lumps. In another bowl, whisk the milk, lukewarm butter, eggs and vanilla. Stir the wet mixture into the dry just until combined, then let it rest for a few minutes as the maker heats.

Watch the edges, not the color. Cook with the Belgian plates using the directions above. Cocoa makes the batter dark before it even touches the iron, so color tells you less here. Let the full cycle finish and check for firm edges, a set middle and noticeably less steam before lifting the first waffle. Adjust the following batch if needed.

Give the pears the good pockets. Spoon the warm pears and their syrup onto the waffles right before serving. A small dollop of plain yogurt or whipped cream is lovely if you have some, but the cocoa and pears already bring plenty to the table.