Pumpkin Waffles With Hot Cider Syrup Food

PUMPKIN WAFFLES

Steps:

• Preheat a waffle iron.
• In a medium, mix the almond milk and the apple cider vinegar. Set aside.
• In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
• To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
• Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).

PUMPKIN WAFFLES WITH SPICED MAPLE SYRUP

Steps:

• Combine maple syrup, ginger, and nutmeg in a pitcher. Set syrup aside.
• Combine milk, pumpkin puree, egg yolks, and vanilla extract in a large bowl. Combine flour, flaxseed meal, baking soda, and salt in a separate bowl. Stir milk mixture into flour mixture. Add butter.
• Beat egg whites in a clean, dry bowl until very frothy. Add brown sugar 2 tablespoons at a time and beat until soft peaks form. Fold egg whites into waffle batter in 3 additions.
• Preheat a waffle iron according to manufacturer's instructions. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
• Serve waffles with spiced syrup.

PUMPKIN WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
• Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
• Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
• Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
• Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

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 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.

PERFECT PUMPKIN SPICE WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir the mixture with the whisk just until you have a smooth batter.
• Fold the egg whites into the batter just until combined.
• Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.

BUTTERMILK PUMPKIN WAFFLES WITH APPLES AND APPLE CIDER SYRUP

Steps:

• Prepare apples and syrup: Melt 6 tablespoons butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 teaspoons lemon juice, 1/4 teaspoons cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes.
• Meanwhile, in a medium saucepan, whisk together 3/4 teaspoons cinnamon, the sugar, and cornstarch. Add apple cider and 5 teaspoons lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tablespoons butter.
• Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin.
• In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
• Preheat oven to 200°. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup.
• Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side.

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.