Pumpkin Cornmeal Waffles with Cinnamon Maple Syrup, Whipped Cream, and Sea Salt Pecans

Cinnamon Maple Cream Syrup
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 water
1/2 cup maple
1//2 cup heavy cream
1/2 tsp vanilla
1/2 tsp cinnamon

In a small saucepan, bring sugars and water to a boil. Boil until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon.
Serve warm or cool, according to preference.

Makes 2 1/2 cups

Whipped Cream
1 cup Whipping Cream
¼ cup Confectioner’s Sugar
½ tsp Vanilla Extract

Combine all ingredients in a medium sized mixing bowl and beat until soft peaks form.

Pumpkin Cornmeal Waffles
1 1/2 cups flour
1 cup corn flour or finely ground corn meal
3 3/4 tsp baking powder
1 1/4 tsp kosher salt
1/2 cup brown sugar
2 tsp cinnamon
1 tsp ginger
Dash of cloves
4 eggs
1 cup pumpkin purée
1 cup buttermilk
1 cup whole milk
6 tbsp butter, melted
1/2 cup chopped sea salt pecans

In a medium sized mixing bowl, whisk together flour, corn flour, baking powder, salt, brown sugar, cinnamon, ginger and cloves. Set aside.

In another bowl, whisk together eggs, pumpkin, buttermilk, milk, and melted butter.

Add to flour mixture and stir until just moistened.

Cook waffles on low according to manufactures instructions until lightly browned and crisp.

Serve with hot with Cinnamon Maple Cream Syrup and sweetened whipped cream and garnish with salted pecans.

* Waffle batter can be made the night before and refrigerated.

4-6 servings

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