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Pumpkin Waffles with Apple Cider Syrup
October 12, 2011

Original review- October 2011: Thank you Jeanette for an incredibly delicious waffle recipe. We altered the recipe to suit our toddlers' taste: instead of whole milk we substituted 2 cups of whole milk and 2 T of white vinegar (allow to sit for 10 minutes, it's a buttermilk alternative). We used 1 T cinnamon and 1 T pumpkin spice for the spices. Instead of 2 1/2 cups of all-purpose flour, we used 1 C whole wheat flour and 1 1/2 cups all-purpose. The next time we make these, we'll substitute white whole wheat flour for the all-purpose flour. These came out fluffy, moist and slightly sweet. These made 10 Belgium waffles, we froze the left-overs and will have a quick treat another day. Thank you again Jeanette. Update- March 2013: We are still making these, in fact they are our go to Belgium waffle batter. We sometimes use pureed roasted sweet potato (and if the puree is a little less than 1 cup, we add a mashed banana to make up the difference). Today our big change was using sweetened vanilla almond milk instead of regular milk- it made it a little more moist, but delicious! Thank you again Jeanette.

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