Pumpkin Waffles Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon ground cloves
- 1 ½ cups milk
- 1 cup pumpkin puree
- 4 large eggs, separated
Cider Syrup Ingredients
- 2 cups apple cider
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- 3 tablespoons orange juice
- ½ cup brown sugar
- ½ cup maple syrup
- ½ cup corn syrup
- 2 tablespoons butter
- ½ cup butter, melted
Cider Syrup Preparation
- Combine the cider, cinnamon, cloves, nutmeg and orange juice in a large saucepan and bring to a boil.
- Lower heat and simmer for five minutes.
- Stir in the brown sugar, maple syrup, corn syrup and butter and simmer uncovered for about 15 minutes longer, until slightly thickened and syrupy. Keep warm.
Pumpkin Waffle Preparation
- Preheat the waffle iron.
- Combine the flour, sugar, baking powder, salt, cinnamon, ginger and cloves in a large bowl. Whisk together the milk, pumpkin puree and egg yolks.
- Stir the pumpkin mixture into the dry ingredients. Whisk in the melted butter until well combined.
- In the meantime beat the egg whites until soft peaks form. Fold the egg whites into the waffle batter.
- Ladle into a waffle iron and cook until lightly browned (three to five minutes depending on your waffle iron). Transfer to a 300-degree oven to keep warm and crisp by placing them on the rack.
- Serve with syrup on the side.
Makes 10 to 12 squares sized 4" x 4"
NOTE: Use unfiltered cider and fresh orange juice, and then strain the syrup before serving. Be sure to use a large saucepan for the syrup because it will foam up when you first bring it to a boil. How many waffles you get depends on the size of your waffle iron. If you want to really dress these up you can serve with whip cream or vanilla yogurt.
