WAFFLES - BUCKWHEAT WITH APPLE CIDER SYRUP

By akselden

Ingredients

• Mulled Cider Syrup:
• 1 1/2 C. milk
• 2 T. molasses
• 2 T. butter or margarine
• 1 package active dry yeast
• 1/2 C. warm water (105° to 115°f.)
• 1 large egg
• 1 C. unsifted all-purpose flour
• 1/2 C. unsifted buckwheat flour
• 1/2 tsp. salt
• 2 1/4 C. apple cider
• 1/4 C. firmly packed light-brown
• sugar ,
• 1/2 C. apple jelly
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

Details

Servings 8

Preparation

Step 1

1. In 1 quart saucepan, heat milk just until bubbles form around edge of pan. Remove from heat and stir in molasses and butter. Cool mixture to lukewarm. In medium-size bowl, sprinkle yeast over warm water; let stand to soften about 5 minutes.

2. Beat egg into yeast mixture. Add flours and salt, alternately with warm milk mixture, stirring with wire whisk until well blended. Cover batter loosely with clean cloth and let rise in warm place, away from drafts, until double in size-about 45 minutes.

3. Heat waffle iron following manufacturer's directions. Stir down waffle batter.

4. Ladle or pour enough batter over hot waffle iron to cover two-thirds of grid. With metal spatula, spread batter to edges of grid. Close lid and cook until steam stops-about 5 minutes. Keep waffles warm in low oven while repeating with remaining batter.

Prepare Mulled Cider Syrup:
1. In l-quart saucepan, combine cider and sugars. Cook, without stirring, over medium heat until sugars dissolve.

2. Stir in jelly, cinnamon, cloves, and nutmeg. Heat to boiling. Reduce heat to low and simmer, stirring until jelly melts. Remove from heat to cool slightly.

3. Serve cider syrup warm or cover and refrigerate until ready to use. Reheat until warm if refrigerated.

Serve over waffles.