Overnight Cider Pumpkin Waffles w Toasted Pecan Butter, Cider Syrup and Spiced Apples
Rating
These waffles are the best I have ever made. So amazing, so sweet and so perfect for tomorrow or Sunday or better yet, both days!
Ingredients
- WAFFLES
- ▢2/3 cup warm milk any % milk will work
- ▢2/3 cup warm apple cider
- ▢2¼ teaspoons active dry yeast
- ▢1/2 cup pumpkin puree
- ▢6 tablespoons butter browned
- ▢2 teaspoons vanilla extract
- ▢2 eggs
- 1½ cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- TOASTED PECAN BUTTER
- ½ cup raw pecans
- 1 tablespoon brown sugar + 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup salted butter softened
- CIDER MAPLE SYRUP
- ½ cup pure maple syrup
- 1 cup apple cider
- ½ teaspoon cinnamon
- 2 tablespoons butter
- SPICED APPLES
- 2 tablespoons butter
- 1½ cups honeycrisp or pink lady apples cored and chopped
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
Instructions
- WAFFLES
- In a large bowl, mix together the warm milk, warm cider and yeast. Stir and set aside to proof, about 10 minutes. Brown the butter, set aside to cool. Once yeast has started to bubble and foam, whisk in the pumpkin, cooled browned butter, vanilla and eggs until smooth. Fold in the whole wheat white flour, cinnamon, nutmeg and salt until just combined.
- Cover with plastic wrap or a damp towel and let rise at least 1 hour at room temp or overnight in the fridge.
- TOASTED PECAN BUTTER (CAN BE MADE THE NIGHT BEFORE TOO)
- Heat oven to 350 degrees F. Line cookie sheet with foil or silicone baking mat.
- In small bowl, mix together the maple syrup, brown sugar and 1 tablespoon of bourbon (optional) with a whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet. Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
- Whip the butter with a hand mixer or stand mixer until fluffy, about 3 minutes. Using a rubber spatula, fold the cooled pecans into the whipped butter. Either transfer to a serving bowl and serve immediately, or cover and refrigerate, use within 2 weeks.
- CIDER MAPLE SYRUP (CAN BE MADE THE NIGHT BEFORE TOO)
- Add the maple syrup, apple cider and cinnamon to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the waffles.
- SPICED APPLES
- In the morning, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally for about 10 minutes or until the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep warm.
- TO FINISH
- Remove the waffle batter from the fridge and stir lightly. Preheat waffle iron. Brush hot iron with melted butter and pour in ⅓ cup to ½ cup batter into the preheated waffle iron. Close and cook to desired doneness. Serve warm with warmed cider syrup, toasted pecan butter and spiced apples... make sure to add lots of butter and syrup!
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