Instructions

Assembly

1. Dust the waffle with powdered sugar.
2. Pipe on the pistachio cream.
3. Pipe on the chocolate sauce.
4. Garnish with chopped pistachios and chocolate.

Dark Chocolate Sauce

1. Combine all the ingredients in a pot and slowly bring to the boil over medium heat, stirring constantly.
2. Simmer to nappé, cool, and store at room temperature.

Pistachio Crème

1. Combine all the Pistachio Cream ingredients and mix until well blended.
2. Place in a disposable piping bag and keep refrigerated.

Instructions

1. Allow the butter to come to room temperature.
2. In a mixer with the paddle attachment, beat the butter until smooth.
3. Add the maple sugar and cinnamon.
4. Beat until light and creamy (approx 5 minutes)
5. Store unrefrigerated in a covered container.

Instructions

• Place pancake mix in a bowl.
• Add canned pumpkin pie mix, whole milk, melted butter, and beaten eggs.
• Whisk until thick and slightly lumpy.
• Let stand 20 minutes or rest overnight.
• Keep batter refrigerated.
• Cook on a medium-high heat griddle (350-375 F).

Instructions

1. Whisk the ricotta and milk together in a measuring pitcher.
2. Place pancake mix in a bowl.
3. Add ricotta/milk Mixture.
4. Add eggs and stir with a whisk until thick and slightly lumpy.
5. Fold in butter.
6. DO NOT OVERMIX. Batter should be thick.
7. Let stand 20 minutes OR rest overnight.
8. Keep batter refrigerated.
9. Cook on med-high heat griddle 350-375 degrees

Instructions

• Preheat the oven to 425° F.
• In a large bowl, add dry ingredients and whisk to blend, add wet ingredients, and whisk until combined.
• Fold blueberries or fruit of choice into the batter.
• Put paper liners into a muffin tin.
• Fill each cup ¾ to the top with batter.
• Bake for 5 minutes.
• Lower oven to 350° F and bake for 12-15 minutes until done.