Pumpkin Buttermilk Waffles with Cinnamon-ey Apple Topping
We just harvested the last batch of apples from our garden apple tree – that is what the bear kindly left for us. We have 3 apple trees. The neighbourhood bear that calls our garden home at night cleared out two of them – the ones that had sweeter red Gala apples. In fact that lazy ol’ bear decided that the higher apples on one tree was a bit of a stretch for him to reach, so he just leaned on it and – CRACK – the tree was down and so was dinner! We watched in horror as the lardy lout guzzled the spoils from our now flattened little tree.
Lucky for us the third tree grows green apples which apparently Mr.Bear doesn’t fancy. Too bad, so sad, Mr.Bear. If you saw what we did with them you’d be back for Thanksgiving breakfast!
I have to give partial credit to C for this recipe, since he came up with the pumpkin buttermilk waffle recipe. I cooked the caramelized apples for the topping. Team work. Together they were delish! Here’s the recipe for you to try. It’ll make a wholesome, yummy breakfast for your Thanksgiving Monday. The waffle recipe makes about a dozen waffles so we popped the leftovers into a Ziplock bag in the freezer for school mornings. (Sneaky way to get the kids to eat pumpkin for breakie!)
SPICED APPLES (topping)
6 large apples (We used 8 medium & small since our tree is creative with it’s apple shapes & sizes)
1/4 cup Soft Brown Sugar / Demerera Sugar
4 tbsp Butter
2 tbsp Maple syrup
1 tsp Cinnamon
Peel the apples and cut up into chunky slices. Place the butter, sugar, syrup and cinnamon in a large frying pan on the stove top and turn onto medium heat. Stir while heating to dissolve the sugar into a caramelized sauce. Add the apple chunks and mix them around to coat them in the sauce. Place a lid on the saucepan and leave with a timer set for four minutes. The trick here is to steam teh apples to cook them but not too leave them long enough to turn into sauce. after 4 minutes remove the lid and allow the sauce to reduce with the apples still cooking. Don’t stir too much or they will go mushy. As soon as the apples look just cooked – before they burst into sauce – remove them with a slatted spoon or spatula, and place them in a bowl. If the sauce is still runny, reduce it a bit more stirring constantly so as not to burn it. When it’s yummily caramel-like pour it on top of the apples and set aside while you cook the waffles.
PUMPKIN BUTTERMILK WAFFLES:
(Start by turning your waffle iron on to heat while you are making the batter.)
1 1/2 cup Regular Flour
3/4 cup of Wholewheat Flour
2 1/2 tsp Baking Powder
3 tbsp Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 tsp Cinnamon
450g Canned Pumpkin
1/2 Cup of Vegetable Oil (Sunflower / Canola – Not Olive Oil)
1 1/2 cups Buttermilk
Whipped Cream or Crème fraiche for serving.
Place all the dry ingredients into a large mixing bowl and set aside.. Place the eggs in a separate large bowl and beat. Add the buttermilk, oil and pumpkin, and mix well until smooth. Make a well in the centre of the dry ingredients, add the pumpkin mixture and blend all the ingredients together. It’s now ready for your waffle iron. Once the waffles are done spoon some apples on top along with a dollop of cream and devour!