Thursday, July 21, 2011

Pumpkin Waffles with Apple Cider Syrup

Just indulge me for a few days here and embrace my abundance of Fall recipes. I have a little bit of an obsession with the season and since everyone and their chia pet is having a "Christmas in July" sale, I'm pretty sure I can have a letspretenditsfallandnot5000degreesoutside post. Am I right?  Thank you very much.

This recipe makes quite a few waffles. It could probably feed 6 adults to bursting.  I usually freeze the leftovers and my kids eat them for for breakfast or snacks.  You can just pop them in the toaster straight from the freezer.

Although I am a huge pumpkin fan, it is heavy.  If you use pumpkin and don't whip your eggs well, or you overmix your batter, you will probably feel like you have a stomach full of rocks after eating.  If you have some sort of aversion to this feeling, I recommend following the instructions including (groan) the whipping of the egg whites.  

FYI- everything whips better if you freeze your metal bowl and  metal beater attachments for 10 minutes or so before attempting

Apple Cider Syrup
-3/4 cup sugar
-1 Tbsp + 1 1/2 tsp cornstarch
-1 1/2 tsp cinnamon
-1 1/2 cups apple cider (use something good like Simply Apple; it needs to look "muddy" instead of clear)
-1 Tbsp + 1 1/2 tsp lemon juice
-3 Tbsp butter

Stir together the sugar, cornstarch, and cinnamon in a small saucepan.  Add cider and lemon juice.  Bring to a boil over medium heat, and allow to boil until thickened. Remove from heat and add butter.  Serve warm.  This can be stored in the fridge several days until no longer appetizing... (i'm a pretty precise kind of girl)

Pumpkin Waffles
-3 3/4 cups flour
-2 Tbsp baking powder
-1 Tbsp cinnamon
-1 1/2 tsp allspice
-1 1/2 tsp ginger
-3/4 tsp salt
-1/3 cup packed brown sugar
-1 1/2 cups canned pumpkin
-3 cups milk
-6 eggs, separated
-6 Tbsp butter, melted

Combine dry ingredients in large bowl. In a separate bowl, stir together pumpkin, milk, and egg yolks.  Whip the egg whites in a dry bowl until soft peaks form. Stir the flour mixture and butter into the pumpkin mixture just until combined.  Gently fold in 1/3 of egg whites.  Fold in remaining egg whites.  Cook waffles in a waffle iron on high heat until brown and crispy.  These will need longer to cook than regular waffles. Serve hot with apple cider syrup.
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