Get yourself a waffle iron and some pumpkin and crush breakfast this weekend. Even without making the topping ahead of time (which you should) this whole thing took 30 minutes. We even studded half the waffles with bacon for your salty carnivorous eating pleasure.
2 C Bob’s Red Mill Buttermilk Pancake & Waffle Whole Grain Mix
I use other mixes but this is the one I have really figured out how to customize. Once you find one that works for you, feel free to stick with it. A mix that requires more than “just add water” usually means more customization options. For today, follow the add-in instructions here instead of what’s listed on the package.
4 T Oil
1 C Milk
3/4 C Canned Pumpkin
1 tsp Vanilla Extract
Heaping 1/4 C Sugar in the Raw – Course Grain
2 T Apple Pie Spice
I’m casually obsessed with Primal Palate right now, so go pick some up. Ok, FINE – technically you can use pumpkin pie spice if that’s what you’ve got. But make sure it’s the real stuff – with real spices in it that came from the earth. Or you can make your own mix (there will be some leftover to use in other recipes):
- 4 T ground cinnamon
- 2 t ground cardamom
- 1 t ground nutmeg
- 1/2 t ground allspice
- 1 t ground ginger
3/4 C Pecans
3 Apples – Thin slices with skin on
2/3 C Maple Syrup
1/2 tsp Salt
4 T Butter
Cooked bacon chopped or crumbled
- Toss pecans in dry heated pan with a pinch of the apple pie spice and salt. Toast until fragrant. About half-way through add 1 t of the raw sugar. Remove from pan before sugar or nuts burns.
- Heat butter in the same pan over medium heat. Add apples and a generous sprinkle of apple pie spice. Let cook down for about 3 minutes.
- Add a heavy drizzle of maple syrup and about 1/8 C water to the pan. Cook until apples are soft but still have their shape – about 5-10 minutes on medium, stirring occasionally.
- Add pecans and remaining syrup. Turn on low until ready to serve.
TIP: Make this topping ahead of time! Then just heat through when it’s time to serve.
- Preheat waffle maker. We use the All-Clad Waffle Iron on setting 5.
- Preheat oven to 300 degrees to keep waffles warm.
- Mx remaining ingredients except bacon until combined.
- Spray iron with non-stick cooking spray between batches
- Use ice cream scoop to fill iron. Sprinkle bacon in half the waffles.
- Cook until outside is golden and has a slight crisp.
- Remove and keep warm in oven.
- Continue until batter is gone.
Plate! Layer waffles with butter between each layer. Top with apple pecan topping. DIG IN. Bacon on the side is never a bad idea.
WHY YOU NEED THIS RECIPE:
Because it’s pumpkin season and apple season and Stranger-Things-marathon-on-Netflix season. Pumpkin is a killer way to sneak in some health to your meal. It makes the texture of everything smoother and gives you an excuse to load up your batter with cinnamon and cardamom (like you needed another excuse.) Plus, doesn’t everyone just light up when they see the cook pull out the waffle iron?
Make this recipe all season long and keep your crowd happy and full.
We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked OR #properly forked
Recipe created and tested in Properly Forked kitchen.