Pumpkin Waffles with Maple-Walnut Apples

These deliciously seasonal waffles are worth getting up early for.

  • Preparation Time20 mins
  • Cooking Time18 mins
  • Serves4
  • DifficultyEasy

For the waffles

130g soft flour
30g wheat germ
65g granulated sugar
1 tbsp baking powder
1 tsp pumpkin pie spice
1/2 tsp freshly grated nutmeg
1/2 tsp fine salt
180ml milk
125g pumpkin puree
60g melted butter
60ml melted vegetable shortening
1 large egg
1 large egg white

For the topping

30g to 45g unsalted butter
2 crisp apples, peeled and sliced thinly
80g pure maple syrup
50g toasted walnuts
Special equipment: standard 10 by 10cm waffle iron
For the waffles:
1) Preheat a waffle iron to medium heat. Whisk the flour, wheat germ, sugar, baking powder, spices and salt together in a large bowl.

2) Beat together the milk, pumpkin puree, melted butter and melted shortening, egg and egg white, in a bowl. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.

3) Pour and spread about 240ml batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about seven mins. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.

For the topping:
Melt the butter in a frying-pan over a medium heat. Add the apples and cook until slightly browned, but still crisp, about four minutes. Add the maple syrup and walnuts and toss to coat.

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