This is a wonderful winter breakfast that our guests love – me, too
1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice or ground cinnamon
2 cups apple cider
2 tablespoons lemon juice
1/4 cup butter or margarine
2 ¼ cups Bisquick® mix
1 ¼ cups milk
2 tablespoons sugar
2 tablespoons canola oil
1 teaspoon ground cinnamon
1/2 cup finely chopped peeled apple
In a 2-quart saucepan, mix 1 cup sugar, 3 tablespoons cornstarch and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter.
I’ve used this cider syrup with lots of other things, too — Apple Bread Pudding, Pumpkin Pancakes etc., etc., etc. It is so good.
Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
In large bowl, stir all waffle ingredients except apple until blended. Stir in apple. Pour batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.
Bake about 5 minutes or until steaming stops.
Makes 6 medium sized waffles. If you have big eaters – double the recipe for the waffles