Friday, November 16, 2012

Pumpkin Waffles with Apple Cider Syrup

Thanksgiving plans are all about the main event. 

Turkey. Check.
Ham. Check.
Mom's dressing. Check.
Crescent rolls. Check.
Homemade pies - pumpkin, pecan and coconut. Check, check, check.

These Pumpkin Waffles with Apple Cider Syrup add "special" to breakfast if you have guests coming for Thanksgiving.

On second thought, you don't need to wait for house guests, though you may need to make just half the recipe since it makes a lot. Or, you can make the entire recipe, cook up the extra batter and put the leftovers in the freezer for a quick breakfast treat that's way better than the typical waffles from the freezer case.

I made these waffles and syrup when Jill, Eric and Kinley were here earlier this month. It's our custom to have breakfast for our noon meal following church. Our kids got tired of it when they lived at home. Now, that's what they want. (I was like that about roast beef for our Sunday noon meal growing up. But, when I was at K-State, what did I miss about Sunday? Yep, the roast beef dinner.)

I actually grew up eating waffles for supper more often than breakfast. Morning, noon or night: Anytime is the right time for these. Even though the spices and pumpkin remind us of fall, buy a few extra cans of pumpkin on sale this week and keep this recipe (and other recipes featuring pumpkin) handy for special guests - or just because. And this homemade syrup is as tasty as it is easy. It is the perfect complement to the waffles - or for any pancake or waffle meal. Enjoy!

Pumpkin Waffles
with Apple Cider Syrup
Adapted from Kitchen Meets Girl blog

2 1/2 cups flour
4 tsp. baking powder
3 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 cup brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs
1/4 cup butter, melted

Apple Cider Syrup:
1/2 cup sugar
1 tbsp. cornstarch
1 tsp. ground cinnamon
1 cup apple cider
2 tbsp. butter

Preheat waffle iron. Combine the flour and ingredients through the brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk and eggs. Add melted butter and stir.

Stir the flour mixture into the pumpkin mixture just until combined. Cook waffles according to manufacturer's directions. Serve with syrup.

Apple Cider Syrup:
Stir together the sugar, cornstarch and cinnamon in a saucepan. Add the apple cider. Cook over medium heat until the mixture starts to boil; boil until mixture thickens. Remove from heat and stir in 2 tablespoons butter.

Here's another recipe, Pumpkin Cranberry Bread, for the extra pumpkin that you hide in the pantry for later baking endeavors or for your Thanksgiving treat table. I just made it again to sell at the UMW Bazaar.

Or try Pumpkin Bread Pudding.

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