Grand Waffles with Cider Syrup
Multi-grain buttermilk waffles served with a cinnamon and nutmeg-kissed apple cider syrup.
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)
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
- 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.
- Follow the directions for your waffle iron. Sprinkle nuts over batter just before baking, if desired.
- 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.
- Remove from heat and stir in butter. Serve warm. Makes about 1 1/2 cups syrup.
Makes 10 to 12 waffle sections.