Waffle batter prepared from cake flour, wheat germ, granulated sugar, baking powder, pumpkin pie spice, ground nutmeg, salt, whole milk, pumpkin puree, melted unsalted butter, melted shortening, egg, and egg white. Waffles are baked and topped with mixture of sautéed apple, pure maple syrup and toasted walnuts.
- 1 cup Cake Flour
- 1/4 cup Wheat Germ
- 1/3 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Fresh Grated Nutmeg
- 1/2 teaspoon Fine Salt
- 3/4 cup Whole Milk
- 1/2 cup Pumpkin Puree
- 1/4 cup melted Unsalted Butter
- 1/4 cup melted Shortening
- 1 Large Egg
- 1 Large Egg White
- 2 to 3 tablespoons Unsalted Butter
- 2 Crisp Apples, peeled and sliced thinly
- 1/4 cup Pure Maple Syrup
- 1/2 cup Toasted Walnuts
1. Preheat waffle maker.
2. Add the cake flour, wheat germ, granulated sugar, baking powder, pumpkin pie spice, ground nutmeg and salt to a large bowl. Whisk to combine.
3. Add the whole milk, pumpkin puree, melted unsalted butter, melted shortening, egg, and egg white to a small bowl. Whisk to combine.
4. Make a well in the center of the flour mixture and pour in the wet ingredients.
5. Stir gently with rubber spatula to make a slightly lumpy batter.
1. Add the unsalted butter to a medium non-stick skillet. Melt the butter over medium heat.
2. Sauté the apple slices about 5 minutes or until they are slightly browned, but still crisp.
3. Stir in the pure maple syrup and toasted walnuts.
1. Follow the manufacturer’s instructions or refer to indicator light or beeper for waffles to finish baking.
2. Pour and spread about 1 cup batter into the waffle maker.
3. Cover and cook until crisp and a rich golden brown, about 5 minutes.
4. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.
5. Do not lift the lid on the waffle maker too soon.
6. Repeat with the remaining batter. Serve hot with the apple and walnut topping.
According to the legend, the Liege waffle (from the city of Liege, eastern Belgium) was invented by a cook of the Prince-Bishop of Liege in the 18 Th century. The Prince-Bishop had asked for a pastry filled with big pieces of pearl sugar. The cook then tried to bake in a waffle maker, a brioche type pastry with pearl sugar blended in the dough. During baking, the smell of the vanilla delighted the Prince and this waffle recipe joined quickly the culinary traditions in Liege and took the Belgium kingdom by storm.
The Liege waffle is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops. They are smaller, sweeter and denser than “Belgian waffles” and have a caramelized sugar coating on the outside, giving them a lightly sweet flavour. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate.