Sunday, September 22, 2013

Pumpkin Waffles & Cinnamon Maple Syrup

     In honor of Fall and all things pumpkin, here's a sweet recipe for those lazy weekend mornings that I hope are in your schedule~

Pumpkin Waffles & Cinnamon Maple Syrup

1 C pure maple syrup
1 cinnamon stick
1 1/2 C all-purpose flour
1 C white whole wheat flour (such as King Arthur)
1 tsp. baking soda
1/2 tsp. salt
2 C buttermilk
1 C canned packed pumpkin
4 eggs, beaten
1/3 C packed brown sugar
1/4 C unsalted butter, melted
*whipped cream, optional for garnish
*cinnamon, optional for garnish
*whole or chopped pecans, for garnish

Heat waffle iron according to manufacturer's directions.  In a small lidded pot over medium heat, combine maple syrup and cinnamon stick.  Cook, uncovered, until it steams (do not boil).  Turn off heat, cover and let stand 15 minutes.  If not immediately serving, transfer to an airtight container with cinnamon stick still inside.  Cool; refrigerate until ready to use. *Personally, I would make a double batch of the syrup and keep on hand so in the future, you only have to make the waffles.  I'm organized that way ;-)

Whisk together both flours, baking soda and salt.  In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter.  Stir dry mixture into wet mixture until smooth.

Coat waffle iron with nonstick cooking spray.  Cook waffles according to manufacturer's directions.

If not immediately serving, cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles.  To serve:  Toast frozen waffles and reheat syrup.  *Optional---top with a dollop of whipped cream and sprinkle some cinnamon on top of the whipped cream and add a few whole or chopped pecans, walnuts, or nuts of your choice.

Makes 12 waffles

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