PUMPKIN WAFFLES WITH CIDER-HONEY SYRUP

Pumpkin Waffles with Cider-Honey Syrup image

Provided by S I

Categories Waffles

Time 15m

Number Of Ingredients 15

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2 c whole wheat flour
2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 3/4 c milk
1 c canned pumpkin
2 large egg yolks
3 Tbsp butter, melted
1 tsp finely shredded orange zest (optional)
2 large egg whites
1 recipe cider-honey syrup (optional)

Steps:

1. In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.
2. In a medium bowl, combine the milk, pumpkin, egg yolks, butter, and, if desired, orange zest. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).
3. In a small bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold beaten egg whites into the pumpkin mixture, leaving a few puffs of egg white.
4. Heat a lightly greased waffle maker. Pour some of the batter onto the waffle grids. Close the lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift the waffle off the grids. Repeat with remaining batter.
5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F. oven. If desired, serve with the Cider-Honey Syrup.
6. CIDER-HONEY SYRUP: In a small saucepan, combine 1 cup apple cider or apple juice and 1 cup honey. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes 1 cup.