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Waffles with Apple Cider Syrup and Pecans


Apple Cider Syrup

3/4 c sugar

1/4 c brown sugar

2 Tbs cornstarch

1/2 tsp cinnamon

1/4 tsp nutmeg

2 c apple juice or cider

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 c butter


1/2 c butter, melted

3/4 c sugar

2 1/4 c flour

1 tsp baking powder

1 c milk

3 eggs, separated

pinch of salt

twist of lemon

Waffle Toppings

1 1/2 c Pecans


Raw Sugar

1 Tbs butter

Chopped apples


Apple Cider Syrup:

Mix sugar, cornstarch, cinnamon, and nutmeg well. Add apple cider and lemon. Bring to a rapid boil for 1 minute, stirring constantly. Remove from heat and stir in butter. Store refrigerated in a lidded container - I used a canning jar. Use within 1 week.


Sift dry ingredients together in a bowl. Add egg yolks and milk to dry ingredients and beat together thoroughly.

In a separate bowl, beat egg whites until stiff. Stir 1/2 of the egg whites into the batter, and then fold in the remaining egg whites and stir until well blended. Add butter and twist of lemon, and mix until smooth.

Pour scant 1/3 c of batter on the heated waffle mold. Makes about 12-18 waffles.

Waffle Toppings:

For the pecans, I just sprinkled with a bit of raw sugar and cinnamon and dotted with about a tablespoon of butter, then baked at 350 degrees for about 8 minutes. Coarsely chop the pecans after baking.

Chop up a couple apples, toss in the saucepan used to make the syrup (and any remaining dregs of syrup after you\'ve poured it into a storage container) until the apples are warmed and slightly softened.

Waffles with Apple Cider Syrup and Pecans goodLife{eats}

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