Pumpkin Waffles With Hot Cider Syrup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a fun and delicious breakfast idea out of The Frog Commissary Cookbook (from an innovative restaurant/catering group in Philadelphia). The waffles are rich and spicy and the syrup is divine. Ingredients:
1 1/2 cups clear apple cider |
1 cup brown sugar |
1 cup corn syrup |
4 tablespoons butter |
2 tablespoons lemon juice |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 grated lemon, zest of |
2 tart apples, peeled, cored and thinly sliced |
2 cups flour |
2 tablespoons sugar |
4 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon ground coriander |
1 tablespoon cinnamon |
1/2 teaspoon nutmeg |
1 1/2 cups milk |
1 cup canned unsweetened pumpkin puree |
4 egg yolks |
3/4 cup butter, melted |
1 tablespoon vanilla extract |
4 egg whites |
Directions:
1. Cider Syrup:.
2. Place all ingredients except apple slices in a saucepan and bring to a boil.
3. Reduce heat and simmer uncovered for about 15 minutes, or until the mixture is the consistency of maple syrup.
4. Right before serving, add apple slices and heat for several minutes.
5. Waffles:.
6. Heat and lightly oil your waffle iron and preheat oven to 200.
7. Mix the dry ingredients in a large bowl.
8. In a separate bowl, combine the milk, pumpkin puree, egg yolks, butter and vanilla. Pour this mixture into the dry ingredients and stir just to blend.
9. Beat the egg whites till stiff but not dry and fold into the batter.
10. Cook the batter on the prepared waffle iron until the waffles are crisp, browned and come away easily from the iron.
11. You can keep the waffles warm in the oven while the rest cook, but these waffles tend to deflate quickly, so they are really best right from the iron.
12. Serve with the hot syrup.
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