Recipe: Pumpkin Waffles with Warm Cinnamon Apples
Cheryl Paff shares her family recipe for pumpkin waffles, a holiday party tradition that is eagerly anticipated.
Taking full advantage of the winter squash and apples bounty this time of year, these waffles absolutely taste like the season!
For the Pancakes
1/2 Cup Canola Oil
2/3 Cup Firmly Packed Brown Sugar
1/2 Cup Cooked Pumpkin or Butternut Squash *
1 Tbsp Maple Syrup
1 1/4 Cup Water
1/2 tsp Vanilla
2 1/4 Cups Flour
1 Tbsp Baking Powder
1 tsp Cinnamon
1/2 tsp Freshly Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt
1/4 tsp Ground Cloves
For the Apples
4 Small Apples – peeled, cored and sliced thinly
2 Tbsp Butter
1/4 tsp Cinnamon
1/4 tsp Freshly Ground Nutmeg
1/4 Cup Pure Maple Syrup
Eggs – Quattro’s Poultry Farm
Butternut Squash – Migliorelli Farm
Maple Syrup – Oliverea Schoolhouse Maple
Soft White Winter Wheat Pastry Flour – Wild Hive Farm
Empire Apples – Mead Orchards
Butter – Ronnybrook Farm
For the Pancakes:
Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.
In a separate large bowl, whisk together the flour, baking powder, salt and spices. Pour the wet ingredients into the bowl with the flour and mix until just combined. Don’t overwork it.
Pour the batter into a preheated waffle iron and cook until crisp on the outside.
For the Apples:
Place a large skillet over medium heat and melt the butter. Add the apple slices, toss to coat them with the butter and cook until softened, about 5-6 minutes, turning them occasionally. Sprinkle the cinnamon and nutmeg over the apples and toss to coat. Stir in the maple syrup and continue to cook for another minute.
Serve each waffle with a spoonful of the apples over the top.
* Directions on how to cook Butternut Squash.
This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.
Photo Credit: Cheryl Paff
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