Pumpkin Waffles With Cranberry Syrup Recipes

TOASTY PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

PUMPKIN CRANBERRY WAFFLES

Steps:

• 1 Whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a mixing bowl
• 2 Whisk together the buttermilk, pumpkin puree, eggs, 3 tablespoons of maple syrup and 1 tablespoon of oil in a separate bowl until well combined
• 3 Pour into the flour mixture, stirring just enough so that no dry ingredients are left, then stir in the cranberries
• 4 Brush a waffle iron with oil and preheat it according to the manufacturer's directions
• 5 Ladle enough of the batter to cover three-fourths of the surface of the waffle iron, close it, and cook for 3 to 5 minutes, until golden brown
• 6 Repeat with remaining batter
• 7 Serve hot, with maple syrup passed at the table

SIMPLE PUMPKIN WAFFLES

Steps:

• In a large bowl stir together the dry ingredients.
• In a measuring jug whisk the eggs, milk, maple syrup, melted butter (or oil) and canned pumpkin until smooth.
• Add the wet ingredients to the dry ingredients and mix until just combined - some lumps are fine.
• Bake the waffles in your waffle iron according to the manufacturer's instructions. I recommend baking them on medium heat for a little longer than regular waffles to help them cook through in the middle and crisp up on the outside.

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 WAFFLES WITH APPLE-CRANBERRY RELISH

Steps:

• To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
• Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
• Preheat waffle iron according to manufacturer's instructions.
• Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
• Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

PUMPKIN WAFFLES WITH CRANBERRY SYRUP

Steps:

• Preheat oven to 250 F. In large bowl, whisk together flours, sugar, baking powder, baking soda, allspice and ginger. In medium bowl, combine buttermilk, orange juice, peel, pumpkin, honey, eggs, oil and vanilla. Add buttermilk mixture to flour mixture; whisk until smooth. Let waffle batter stand 5 minutes. Cook waffle batter in waffle iron, according to manufacturer's direction. Keep waffles warm on baking sheet in oven. For Cranberry Syrup: In small saucepan, combine 1/2 cup cranberry juice, 1/4 cup orange juice, 1 cup cranberries, 1/4 cup brown sugar, 1 tsp grated orange peel and 1 tsp ground cinnamon. Simmer until sugar dissolves and cranberries burst to thicken syrup. Serve warm syrup over waffles.