To bring a week of guest posting waffles to a close, I’ve got Aly from Cooking In Stilettos sharing some apple cinnamon waffles with pancetta and apple cider syrup. Aly is a woman after my own heart. She’s a Philadelphian, so clearly, she knows what is good. I was stoked when she agreed to share something with us and as predicted, she did not disappoint. Try not to drool too hard while reading her recipe!
When Kim invited me to join the Waffle Week fun, I was elated. Waffles and I have had a long time love affair since my early childhood. They were always in the freezer and, with my burn water skills, even I couldn’t muck it up. It was a win-win for all involved.
Now MAKING my own waffles – that was a whole other story – I wouldn’t even attempt it until years after I started my culinary journey. I could master french toast, pancakes and I were still estranged but waffles – that beloved box was still in my freezer. I had a waffle iron but that collected dust. All was rectified with my waffle issues when I made my now favorite Waffles with Roasted Apples and Maple Ricotta Spread. My waffle iron was now thrilled that it was no longer regulated to the back of the cabinet.
Now I’ve heard rumors that there are sweet and savory waffles so I have a few waffle cookbooks bookmarked to take a peek at later (I even heard about Mac ‘n Cheese waffles) and thought that for Waffle Week I might go down the savory route – but then I thought “I adore Kim – how can I show up with a recipe that might be welcomed like that relative’s fruitcake that always goes untouched and unloved or something?” and went back to recipe playing. Then I hit the sweet and savory bell with these Apple Cinnamon Waffles with Pancetta and Apple Cider Syrup. I love sweet and savory combos and who doesn’t love bacon, right? These pancetta bits take the waffle over the top and combined with the sweet apples and the warm cinnamon, it’s a must make this fall.
I tinkered with a waffle recipe from Giada and an apple cider syrup recipe from AllRecipes and this combo is a fall favorite. You might want to make a double batch and freeze it for quick morning breakfasts on the go. You won’t need butter for these lovelies – the buttery apple cider syrup is worth an extra drizzle or two.
Apple Cinnamon Waffles with Pancetta and Apple Cider Syrup
Recipe adapted from Giada de Laurentiis and AllRecipes.com
For the waffles:
- 1/2 cup of pecans
- 1 tablespoon of olive oil
- 5 ounces of pancetta, diced (there are packages in your local market that are pre-diced) (If you use a bit more, feel free)
- 3 cups of waffle mix
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of kosher salt
- 2 eggs
- 1/3 cup of unsweetened applesauce
- 1 1/2 cups of water
- 2 gala or red delicious apples, peeled and diced
For the Apple Cider Syrup:
- 1/2 cup of brown sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of ground cinnamon
- 1/8 teaspoon of ground nutmeg
- 1 cup of apple cider
- 1 tablespoon of lemon juice
- Pinch of salt
- 2 tablespoons of butter
For the Waffle:
- Over medium heat, in a dry small skillet, toast the pecans. Cool and then chop. Set aside.
- Over medium heat, in a medium skillet, heat the olive oil. Add the diced pancetta and saute until brown – about 3 – 5 minutes. Remove the pancetta bits to a paper lined plate and set aside.
- Preheat the oven to 250 degrees F and place a large baking sheet in the middle.
- In a large bowl, add the waffle mix, cinnamon, nutmeg, and salt. Whisk together.
- To the dry mixture, add the eggs, applesauce and water. Mix together thoroughly until smooth. Stir in the cooled pancetta, chopped pecans and diced apples.
- To a preheated waffle iron, lightly spray with nonstick spray.
- Pour some batter in the center of the waffle iron, using a ladle or 1/2 cup measure and cook for about 4 minutes or so until the waffle is toasty brown.
- Remove the cooked waffles to the baking sheet in the oven and keep warm while you continue making the rest of the waffles.
For the syrup:
- In a heavy bottomed sauce pan, whisk together the brown sugar, cornstarch, cinnamon, and nutmeg.
- Pour in the apple cider and lemon juice and the pinch of salt.
- Whisk everything together and bring to a boil over medium heat.
- When the syrup is thickened, remove from the heat and stir in 2 tablespoons of butter until the butter is melted.
- Keep warm and serve, drizzled over the Apple Cinnamon Waffles with Pancetta.
Many thanks to Kim for hosting a fabulous Waffle Week – now what waffle will you be whipping up?