Tag Archives: Pumpkin Waffles
by Alison Hein.
Pumpkin is a harvest food. It’s not right to partake of pumpkin outside of autumn (it would be like eating gazpacho in winter, or a thick stew in summer). Savory pumpkin is wonderful. I like to chop and clean a fresh pumpkin, drizzle it with oil and spices, and roast it in a hot oven for an evening side dish. But sweet pumpkin is even more wonderful. Cooked, puréed, blended with eggs and a medley of pie spice, pumpkin rises to its flavorful peak. And since it’s November (and I shouldn’t have pie for breakfast), I’ve transformed waffles with sweet pumpkin and luxurious spice.
The trickiest thing about making waffles is pouring the proper amount of batter into the iron. Too much, and the gooey batter oozes from the edges and drips down the sides. Too little, and the puny waffles will be tough, and the rim of latticework ruined. With practice, you will be able to get it just right for your particular waffle iron and recipe. When you experiment with new batters, however, you may find yourself back at square one. For me it’s an easy decision – go for the heavy pour, then trim the waffles and scrub the iron when finished.
So blend; pour; trim; slosh with real maple syrup. Then partake of a harvest pumpkin breakfast in bed just as wonderful as pie.
2 cups flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1½ cups milk
1 teaspoon vanilla
¼ cup vegetable oil, or butter, melted and slightly cooled
½ cup pumpkin purée (fresh or canned)
Combine flour, sugar, baking powder, salt, cinnamon, ginger and cloves in large bowl. In separate bowl, add milk, eggs and vanilla and beat until frothy. Pour oil or melted butter into liquid mixture and stir well. Using a wooden spoon or hand mixer, gradually add liquid mixture to dry ingredients until batter is smooth. Stir in pumpkin purée.
Spray waffle iron with cooking spray and heat to high. Pour ½ cup to ¾ cup batter into center of iron, making sure you have enough batter to evenly spread across the surface of your waffle iron. Cook until golden brown and crisp and waffle pulls away easily from iron, about 5 – 7 minutes. Serve warm with melted butter and maple syrup.
Makes approximately 5 waffles.