Pumpkin Waffles With Maple Apple 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 MAPLE-APPLE SYRUP

Steps:

• In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
• Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.

PUMPKIN WAFFLES WITH MAPLE WALNUT APPLES

Steps:

• For the waffles: Preheat a waffle iron to medium heat.
• Whisk the flour, wheat germ, sugar, baking powder, spice, nutmeg and salt together in a large bowl.
• Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.
• For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat.
• Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.

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 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 WITH MAPLE APPLE SYRUP

Steps:

• In a small saucepan, heat syrup ingredients (except powdered sugar), stirring occasionally, until apple juice concentrate is incoporated and mixture is warm.
• Heat up your waffle iron and grease as you normally would with cooking spray.
• In a large bowl, beat all waffle ingredients (except pecans) until well blended.
• Fold in pecans.
• Pour batter into the center of your waffle iron and cook as you normally would (this takes 3 minutes on my iron).
• Carefully remove waffle and serve warm with syrup and a sprinkle of powdered sugar.

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.

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.