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Pumpkin Waffles With Cinnamon Syrup

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For syrup
  Cornstarch 1 Tablespoon
  Apple cider 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Margarine/Butter 2 Tablespoon
For waffles
  All purpose flour/Unbleached flour 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Cooked mashed pumpkin 3⁄4 Cup (12 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Eggs 3
  Chopped pecans 1⁄2 Cup (8 tbs)

In small saucepan, combine 1/2 cup sugar, cornstarch and 1 teaspoon cinnamon; blend well.
Stir in apple cider and lemon juice; cook over medium heat until mixture boils and thickens.
Remove from heat.
Add margarine; stir until melted.
Keep warm.
Heat waffle iron.
Lightly spoon flour into measuring cup; level off In large bowl, combine flour, 1 tablespoon sugar, baking powder, salt, 1/4 teaspoon cinnamon, ginger and nutmeg; blend well.
Add milk, pumpkin, oil and eggs; beat 1 minute at medium speed.
Stir in pecans.
Bake in hot waffle iron until golden brown and steaming stops.
Serve warm syrup over hot waffles.

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Pumpkin Waffles With Cinnamon Syrup Recipe