Pumpkin Waffles with Maple-Walnut Apples

  • 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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