Thursday, November 15, 2012

Pumpkin Waffles with Apple Cider Syrup

'Tis the season for yummy pumpkin!  I honestly can't get enough pumpkin from October to December, so I stock up on canned pumpkin during the holiday season to make sure I have enough to get me through January to September. :)  This recipe for Pumpkin Waffles and Apple Cider Syrup is a BIG reason why!

Of course the pumpkin waffles are great, but the Apple Cider Syrup is what takes this breakfast to delectable levels of pure yummy goodness!  PLEASE, I beg of you, DO NOT SUBSTITUTE  the apple cider for regular apple will be so sad if you do!

Pumpkin Waffles with Apple Cider Syrup
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated....if you want to go to the effort of whipping up the egg white separately.
1/4 cup canola oil

Apple Cider Syrup
1/2 cup white sugar
1 tablespoon corn starch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Preheat a waffle iron according to manufacturer's instructions.

Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk and egg yolks.  Whip the egg whites in a clean dry bowl until soft peaks form (I always omit this part because I'm lazy...I think they taste just as good).

Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine.  Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated (See, so much effort to have fluffy batter...I really have tried it both ways and don't think it makes much difference). Fold in the remaining egg whites.  Cook waffles according to manufacturer's instructions.

To make the syrup, stir together the sugar, cornstarch and cinnamon in a sauce pan.  Stir in the apple cider and lemon juice.  Cook ever medium heat until mixture begins to boil; boil until the syrup thickens.  Remove from heat and stir in the 2 tablespoons of butter until melted.  Serve warm.

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