Buttermilk Pumpkin Waffles with Apples and Apple Cider Syrup
Makes 16 waffles
Apples and syrup
9 tablespoons butter, divided
2 tablespoons honey
7 teaspoons fresh lemon juice, divided
1 teaspoon cinnamon, divided
6 tart cooking apples such as Pippin or Granny Smith, peeled, cored, and sliced 1/4 in. thick
3/4 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 cups unfiltered apple cider or juice
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 large eggs, separated
1/4 cup vegetable oil
2 cups buttermilk
3/4 cup canned pumpkin
How to Make It
Prepare apples and syrup: Melt 6 tbsp. butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 tsp. lemon juice, 1/4 tsp. 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 tsp. cinnamon, the sugar, and cornstarch. Add apple cider and 5 tsp. 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 tbsp. 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.
Note: Nutritional analysis is per 2 waffles with 1/4 cup syrup.
This recipe looked so delicious and was rated so well, I tried twice...and failed twice, to get it to work out well. The Apples and Syrup turned out wonderfully. The Waffles, however, were always a soggy mushy disaster.
I actually made this a 3rd time, since I was so determined to make it work, and used the America's Test Kitchen recipe for the waffles, and kept the myrecipes.com part for the syrup and apples and when put together, the recipe finally worked.
This recipe is great. It does take a long time but it is really awesome for a special occasion. On everyday mornings or nights I just make the waffles and the apple cidar syrup since the cooked apples are what take the longest. I definitely recommend trying the entire recipe at least once, though
Fabulous. Completely worth the time involved. Switched out the oil with applesauce and used less sugar in the batter. Would use less in the sauce next time also to let the sweetness of the apples shine through.
We are Vermonters, And we are supposed to be loyal to maple syrup, right? Well, The Cider Syrup is just as good (Or maybe just a little better!) than Maple Syrup. The Cider Syrup packs a big flavor and the consistency is perfect. I did reduce the sugar by two Tablespoons. Haven't got around to trying the waffle recipe yet. We had the syrup with our whole wheat pancakes and it was fabulous.