Pumpkin Multigrain Waffles with Apple Cider Syrup, Golden Raisins & Slivered Almonds
Nothing says Fall like the smell, taste and site of pumpkins!! Pumpkin is such a wonderful, versatile ingredient because you can use it in both savory and sweet dishes. This dish is also inspired by another fall favorite, fresh apple cider. What I discovered during my “Chopped Challenge” win on the Andersen Cooper Live show (see the media tab) was, when you cook down cider it reduces down into this thick, sticky, sweet syrup just like red wine does when you’re making your favorite Bearnaise. The combination of the savory, spice filled waffles with the tart apple cider syrup and sweet, golden raisins is truly the perfect way to start the fall season. I add some crunch to the dish by sprinkling some toasted slivered almonds over the top. Since the waffles are multigrain and do have some nutritional value, I like to top mine with a nice dollop of delicious honey butter...hey live a little. I invited some friends over, warmed up some fresh apple cider, and plated up colossal mounds of these wondrous waffles.
Pumpkin Multigrain Waffles with Apple Cider Syrup & Golden Raisins
(Feeds 4 People)
Ingredients-
2 Cups Multigrain Pancake & Baking Mix (I use Trader Joes)
¼ Cup Dark Brown Sugar
1 Cup Pumpkin Puree
1/4 Teaspoon Salt
¼ Teaspoon Ground Ginger
¼ Teaspoon Ground Nutmeg
½ Teaspoon Ground Cinnamon
¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
3 Eggs
4 Tablespoons of Unsalted Butter (melted)
½ Teaspoon Vanilla
1 2/3 Cups Milk (I used 1%)
Slivered Almonds (lightly toasted)- Garnish (Walnuts are also great with this dish)
Powdered Sugar- Garnish
Apple Cider Syrup-
1 ½ Cups Apple Cider
Dash of Cinnamon and Nutmeg
1 Tablespoon Honey
2 Tablespoons Real Maple Syrup
½ Cup Golden Raisins
1 ½ Tablespoons Butter
Steps-
In a large bowl, stir together the Multigrain Baking Mix, Brown Sugar, Salt, Ginger, Nutmeg, Cinnamon, Baking Powder and Baking Soda. Set aside.
Separate 2 of the eggs, and beat the eggs whites with the whisk attachment of a stand mixer or with a hand mixer until the whites form stiff peaks. You want the whites to be stiff and foamy and full of air. Set the beaten egg whites aside.
Using a whisk or a stand mixture, blend the remaining egg (do not separate from the whites this time) in with the dry ingredients along with the vanilla, Pumpkin, Milk and melted Butter.
Using a rubber spatula fold the stiff beaten egg whites into the waffle batter. You want to fold it in so that the air from the egg whites stays in the batter. This will help you to have nice, light and airy waffles.
Heat Your waffle iron on high. When your waffle iron is heated, spray it with nonstick cooking spray and pour about 1- 1 ½ Cups of Batter into the center of the iron. Close the lids and cook them for about 5-6 minutes or until golden brown and crisp. While you are making the waffles prepare the syrup! Keep the waffles in the oven on a very low heat to keep them warm if necessary.
Pour the apple cider, 1 ½ tablespoons of butter and raisins in a small saucepan or nonstick skillet.
Cook on medium heat stirring occasionally until a lot of the liquid evaporates leaving you with a syrup-like consistency.
Stir in the maple syrup, honey and spices.
If the syrup is too tart for your liking, add more honey or a little brown sugar.
When the syrup is at your desired consistency, remove from the stove. Be careful not to reduce it down too much because it can get too dark in color and start to burn. If it thickens too much add a little more apple cider.
Dust some powdered sugar on top of the waffles, drizzle on the syrup and raisins and then finish it off with some toasted slivered almonds or walnuts.
