Prep 15 mins
Cook 20 mins
This is a fun and delicious breakfast idea out of The Frog Commissary Cookbook (from an innovative restaurant/catering group in Philadelphia). The waffles are rich and spicy and the syrup is divine.
- 1 1⁄2 cups clear apple cider
- 1 cup brown sugar
- 1 cup corn syrup
- 4 tablespoons butter
- 2 tablespoons lemon juice
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 grated lemon, zest of
- 2 tart apples, peeled, cored and thinly sliced
- 2 cups flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground coriander
- 1 tablespoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 1⁄2 cups milk
- 1 cup canned unsweetened pumpkin puree
- 4 egg yolks
- 3⁄4 cup butter, melted
- 1 tablespoon vanilla extract
- 4 egg whites
- 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.
- 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.
The syrup was way to rich & sweet for my family's taste, but the waffles were a hit. I would suggest topping waffles with apple butter instead of the cider syrup.