Pumpkin Waffles

November 18, 2012 at 12:40 pm | Posted in breakfast things, pancakes & waffles, sweet things | 5 Comments
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pumpkin 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

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.

Savory Cheddar and Scallion Waffles

March 30, 2012 at 2:28 pm | Posted in breakfast things, pancakes & waffles, savory things | 9 Comments
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savory cheddar and scallion waffles

Usually I don’t work on Fridays.  Typically I have the day to myself.  Sometimes I do errands or shopping.  Occasionally I can find a friend to escape work and have lunch with me.  Always I eat breakfast and watch episodes of House Hunters.

Breakfast du jour was a Savory Cheddar and Scallion waffle topped with salsa, sour cream and an egg.  I treat myself right, don’t I?  Actually I just pulled the waffle out of the freezer and reheated it.  It was leftover from a “breakfast for dinner” night earlier in the week. That’s the beauty of a savory waffle…perfect for brekkie or dinner.  It’s not weird, trust me. This one has a bit of a Southwestern twist to it– some cornmeal, scallions, cheddar, cilantro and hot sauce (I use a heavy hand with the Crystal).  I was worried that the cheese might adhere to the waffle iron and act like superglue…it didn’t.  I had beautifully formed, crisp-edged waffles with buttermilk tang and a savory flavor.

I’m trying to use my waffle iron more often.  After I get past the annoyance of removing it from its styrofoam and box (yes, OK, I am an original packaging hoarder), making waffles is really fun.  And eating them, even more.

savory cheddar and scallion waffles

Savory Cheddar and Scallion Waffles- serves 2-4 (this made four big waffles in my iron)
adapted from Eating for England (who adapted it from Joy the Baker and Williams Sonoma)

1 1/4 c all-purpose flour
1/4 c cornmeal (coarse, if you have it)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp ground black pepper
2 large eggs
2 tbsp vegetable oil
couple dashes of hot sauce, to taste
1 1/4 c buttermilk
1/2 c finely grated cheddar cheese
1 chopped scallion, white and green parts
2 tbsp chopped cilantro

-Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions.  Grease it with a little vegetable oil if it needs it.

-In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt.

-In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk.  Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter.

-Cook according to your waffle machine instructions.  Hold the finished waffles in the warm oven while you make the rest.

-Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately.  If you have extra waffles, wrap them well and freeze them…they can be recrisped in the toaster or oven.

Spiced Yogurt Waffles with Toasted Pecan Maple Syrup

January 28, 2011 at 6:19 pm | Posted in breakfast things, pancakes & waffles, sweet things | 25 Comments
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spiced yogurt waffles with taosted pecan maple syrup
Since we moved back to Brooklyn, I’ve been going out for a lot of Sunday brunches with my BFF, who handily lives about a twenty minute walk away.  I like having breakfast made for me, and a spicy bloody Mary in my hand while I catch up with a friend.  But, truth be told, most of what I shell out hard-earned $$ for at brunch, I could make just as well (and sometimes better) at home.  When it’s too cold out and the snowbanks are too high to scramble over, I do just that.

I don’t take my waffle maker out of its box very often (in fact, the last time I did, it was to make these apple ones), but sometimes the urge strikes to switch things up from eggs or pancakes.  I always have yogurt in the fridge, so I wanted to give this recipe a try.  The warm spices and pecans also sounded pretty good to me on a chilly morning.  I read that some folks thought they didn’t turn out crispy enough, so I gave mine a few extra seconds in the iron to make sure that wasn’t an issue.  Bring on the maple syrup, and I think I just may keep the waffle maker out for another week!!

spiced yogurt waffles with taosted pecan maple syrup

Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup- makes about 10 waffles
adapted from Fine Cooking, Issue 108

Steph’s Note:  The number of waffles you get will depend upon the size of your maker.  This recipe halves well, but I like to wrap up extra waffles individually and freeze them.  They can then be re-heated and crisped-up in the toaster or oven.

9 oz. (2 cups) unbleached all-purpose flour
1/3 cup granulated sugar
2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1-1/2 cups plain full-fat or low-fat yogurt
3/4 cup whole milk
2 large eggs, separated
3 Tbs. vegetable oil; more for the waffle iron
1/2 tsp. pure vanilla extract

1 cup pure maple syrup
1/2 cup toasted pecans, coarsely chopped

-Heat the oven to 200°F and heat a waffle iron, preferably a Belgian waffle iron. In a small bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a large bowl, combine the yogurt, milk, egg yolks, vegetable oil, and vanilla.

-In a medium bowl, with a wire whisk or electric hand mixer, beat the egg whites to soft peaks.

-With a spatula, gently fold the dry ingredients into the yogurt mixture until just combined (the batter should be a little lumpy). Fold the whipped egg whites into the batter until just incorporated.

-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.

-Meanwhile, in a 2-quart saucepan, warm the maple syrup over medium heat. Stir in the pecans and keep warm.

-Serve the waffles with the syrup.

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