Pumpkin WafflesNovember 18, 2012 at 12:40 pm | Posted in breakfast things, pancakes & waffles, sweet things | 5 Comments
Tags: breakfast, waffles
It may be all about dinner on Thursday, but somehow this year I’m not cooking the turkey, so I get to focus on a lazy holiday breakfast instead. The next few days are gonna be go-time at work, cranking out orders for pecan and pumpkin pies and cranberry upside-down cakes. I know already that it will be pastry versus the savory kitchen, battling for space in the one convection oven we have. If I come out alive, sleeping in and having breakfast at home will feel good after all this.
Waffles are a perfect way to use up that open can of pumpkin we always seem to have in the fridge this time of year. And I don’t use my waffle iron that often, so making them seems a little more special than pancakes. These pumpkin waffles have all the usual warm spices I associate with pumpkiny treats, and they cook up to that beautiful rusty orange color of autumn leaves. Maple syrup is my normal waffle topping, but I’m kind of thinking that cranberry sauce would be pretty good, too.
Pumpkin Waffles– makes 4-6 large round waffles
from Pumpkin Waffles Blog
Steph’s Note: Don’t have a kitchen scale? This recipe with volume measurements can be found here.
50 g light brown sugar
24 g cornstarch
156 g all-purpose flour
7.2 g baking powder
3.0 g salt
3.0 g cinnamon
3.5 g ginger
0.5 g cloves
0.6 g freshly grated nutmeg
2 large eggs
240 g whole milk
244 g canned solid-pack pumpkin
56 g unsalted butter, melted and warm
maple syrup and butter for serving
-Heat the oven to 200°F and heat a waffle iron, preferably a Belgian waffle iron.
-Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
-Separate the eggs– yolks go in a medium-sized bowl and whites get set aside in a smaller bowl.
-Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
-Whip egg whites with a hand mixer on high to stiff peaks (you could do this by hand instead)– about 1 1/2 – 2 minutes. Set aside.
-Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
-Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
-Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
-Brush the waffle iron with a little vegetable oil. Working in batches, cook the batter in the waffle iron according to the manufacturer’s instructions until crisp and golden. Set the waffles directly on the oven rack to keep warm. Do not stack them.
-Serve the waffles with the syrup and butter. You can freeze leftover waffles to recrisp another day.