Apple Cinnamon Waffles With Cider Syrup Recipes

Steps:

• In 2-quart saucepan, mix 1 cup sugar, 3 tablespoons Bisquick mix and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In large bowl, stir all waffle ingredients except apple until blended. Stir in apple. Pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with syrup.

Steps:

• Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
• Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
• Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
• Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
• To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

Steps:

• Arrange a rack in the top position of the oven and preheat to 300 degrees F.
• For the spiced sugar: In a small bowl, stir together the granulated sugar, cinnamon and nutmeg to combine. Set aside.
• For the waffles: In a medium bowl, whisk the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt to combine.
• Add the cider, buttermilk, vanilla and eggs and whisk well to combine -- don't overmix.
• Preheat a waffle iron and spray it with nonstick spray. Scoop in enough batter to just cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. Close the lid and cook until the waffle is lightly golden brown but about 1 minute shy of being done and very crisp. (The timing will depend on your waffle iron; check after 3 to 4 minutes.)
• Open the waffle iron and use a pastry brush to lightly brush the waffle with some of the remaining melted butter. Sprinkle some of the spiced sugar over the surface and close the waffle iron. Continue to cook until the waffle is deeply brown and very crisp, 1 to 2 minutes more.
• Remove the waffle from the iron and repeat with the remaining batter. (You can hold the waffles on a rack on a baking sheet in the oven to keep them warm until ready to serve.) Serve immediately, warm.

Steps:

• Preheat waffle maker. In a large bowl, combine biscuit mix, cinnamon and nutmeg. In another bowl, whisk eggs, milk and butter; stir into dry ingredients just until moistened; stir in apple., Bake waffles according to manufacturer's directions until golden brown. If desired, serve with whipped cream, syrup and additional chopped apples.