Waffles with Apple Cider Syrup and Pecans
I’ve mentioned before that my husband makes the best waffles. I love when I wake up to a batch of them in the freezer – just pop them in the toaster oven and enjoy on a weekday morning. We enjoy them for breakfast, snacks, even dinner.
Last Sunday we had breakfast for dinner. I had planned to make these, but decided I wasn’t up for pitting cherries and remembered that I had been wanting to make the Apple Cider Syrup we had at our MOMS Club Waffle Breakfast. It was so good I found myself enjoying seconds and thirds of waffles just to have more syrup.
The syrup is really simple to make and goes great with chopped apples and pecans. I can’t think of a better breakfast to enjoy on a fall morning (fall seems so far away right now). Meals like this make me wish I had time to make breakfast every morning. I so easily get bored with cereal.
Apple Cider Syrup
adapted from my MOMS Club cookbook
- 3/4 c sugar
- 1/4 c brown sugar
- 2 Tbs cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 c apple juice or cider
- 1 Tbs fresh lemon juice
- 1/2 tsp vanilla
- 1/4 c butter
Mix sugar, cornstarch, cinnamon, and nutmeg well. Add apple cider and lemon. Bring to a rapid boil for 1 minute, stirring constantly. Remove from heat and stir in butter. Store refrigerated in a lidded container – I used a canning jar. Use within 1 week.
- 1/2 c butter, melted
- 3/4 c sugar
- 2 1/4 c flour
- 1 tsp baking powder
- 1 c milk
- 3 eggs, separated
- pinch of salt
- twist of lemon
Sift dry ingredients together in a bowl. Add egg yolks and milk to dry ingredients and beat together thoroughly.
In a separate bowl, beat egg whites until stiff. Stir 1/2 of the egg whites into the batter, and then fold in the remaining egg whites and stir until well blended. Add butter and twist of lemon, and mix until smooth.
Pour scant 1/3 c of batter on the heated waffle mold. Makes about 10-16 waffles.
- 1 1/2 c Pecans
- Raw Sugar
- 1 Tbs butter
- Chopped apples
For the pecans, I just sprinkled with a bit of raw sugar and cinnamon and dotted with about a tablespoon of butter, then baked at 350 degrees for about 8 minutes. Coarsely chop the pecans after baking.
Chop up a couple apples, toss in the saucepan used to make the syrup (and any remaining dregs of syrup after you’ve poured it into a storage container) until the apples are warmed and slightly softened.
Update 10/26/09: Regarding questions on canning this syrup, please see here.
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