pattikay in L.A.'s Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Cider Syrup:.
- 2Place all ingredients except apple slices in a saucepan and bring to a boil.
- 3Reduce heat and simmer uncovered for about 15 minutes, or until the mixture is the consistency of maple syrup.
- 4Right before serving, add apple slices and heat for several minutes.
- 6Heat and lightly oil your waffle iron and preheat oven to 200.
- 7Mix the dry ingredients in a large bowl.
- 8In 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.
- 9Beat the egg whites till stiff but not dry and fold into the batter.
- 10Cook the batter on the prepared waffle iron until the waffles are crisp, browned and come away easily from the iron.
- 11You 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.
- 12Serve with the hot syrup.
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Nutritional Facts for Pumpkin Waffles With Hot Cider Syrup
Serving Size: 1 (627 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1698.4
- Calories from Fat 654
- Total Fat 72.7 g
- Saturated Fat 43.9 g
- Cholesterol 431.5 mg
- Sodium 1678.9 mg
- Total Carbohydrate 249.2 g
- Dietary Fiber 6.2 g
- Sugars 117.9 g
- Protein 22.1 g
The following items or measurements are not included:
lemons, zest of