Multi-grain buttermilk waffles served with a cinnamon and nutmeg-kissed apple cider syrup.

Grand Waffles with Cider Syrup

Waffles:

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup quick or old-fashioned rolled oats
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons vegetables oil
2 large eggs
2 to 2 1/2 cups buttermilk
Chopped nuts (optional)

 

Cider Syrup:

1/2 cup granulated sugar
1 tablespoon cornstarch
Dash ground cinnamon and nutmeg
1 cup cider or apple juice
1 tablespoon fresh lemon juice
2 tablespoons butter or margarine

1. In a mixing bowl stir together all the dry ingredients. Add oil, eggs, and buttermilk. Beat together. The batter should be thicker than the pancake batter.
2. Follow the directions for your waffle iron. Sprinkle nuts over batter just before baking, if desired.
3. In a small saucepan combine sugar, cornstarch and spices. Stir in cider and lemon juice. Cook over medium heat, stirring until the mixture comes to a boil; lower heat and simmer 1 minute.
4. Remove from heat and stir in butter. Serve warm. Makes about 1 1/2 cups syrup.

Makes 10 to 12 waffle sections.