Pumpkin Waffles With Apple Cider Syrup Recipes

PUMPKIN WAFFLES WITH HOT CIDER SYRUP

Steps:

• Cider Syrup:.
• Place all ingredients except apple slices in a saucepan and bring to a boil.
• Reduce heat and simmer uncovered for about 15 minutes, or until the mixture is the consistency of maple syrup.
• Right before serving, add apple slices and heat for several minutes.
• Waffles:.
• Heat and lightly oil your waffle iron and preheat oven to 200.
• Mix the dry ingredients in a large bowl.
• 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.
• Beat the egg whites till stiff but not dry and fold into the batter.
• Cook the batter on the prepared waffle iron until the waffles are crisp, browned and come away easily from the iron.
• 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.
• Serve with the hot syrup.

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Steps:

• 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.
• 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. 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 saucepan. Stir in the apple cider and lemon juice. Cook over 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.

PUMPKIN PANCAKES WITH SWEET APPLE CIDER SYRUP

Steps:

• In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving., For pancakes, in a large bowl, combine the dry ingredients. In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter., Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.