Pumpkin waffles with maple walnut apple

Ingredients 

For the waffles:

130g soft flour

30g wheat germ

65g granulated sugar

1 tbsp baking powder

1 tsp pumpkin pie spice

½ tsp freshly grated nutmeg

½ tsp fine salt

180ml milk

125g pumpkin puree

60g melted butter

60ml melted vegetable fat (transfat-free)

1 large egg

1 large egg white

For the topping:

30 to 45g unsalted butter

2 crisp apples, peeled and sliced thinly

80g pure maple syrup

50g toasted walnuts

Method

Pumpkin waffles with maple walnut apples

Special equipment: standard 10 by 10cm waffle iron

For the waffles:
1) Preheat a waffle iron to medium heat.

2) Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl.

3) Beat together the milk, pumpkin, 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.

4) Pour and spread about 240ml batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 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:
1) Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 mins. Add the maple syrup and walnuts and toss to coat.