Barley Waffles With Warm Maple-Apple Compote

To make compote, preheat oven to 350 degrees F. Coat a 12-cup casserole with baking spray or lightly butter.

Peel, core and slice apples, then place in baking dish. Sprinkle with cinnamon. Stir in maple syrup and dot with butter.

Cover and bake 45 minutes. Stir and continue baking, covered, for 15 minutes or until apples are tender. Juices thicken as apples cool.

To make waffles, mix flours with baking powder, baking soda and salt in a large bowl. Stir milk with maple syrup.

Using an electric mixer or whisk, beat egg whites until soft peaks form. Whisk milk mixture and melted butter into flour mixture until almost smooth; some small lumps remain. Fold in egg whites.

Preheat waffle iron until very hot. Bake in batches until waffles are golden and crisp. Keep waffles warm while making more.

Serve waffles with warm compote and pass a pitcher of additional maple syrup.

Make-Ahead Tips: Bake apples until tender. Cover and refrigerate until needed, up to 3 days. Warm in microwave or on stove top before serving. Bake waffles and cool on a rack.

Cover and keep at room temperature for up to a day or freeze. Lightly toast waffles in toaster oven to restore crispness.