It’s Friday morning again. Yesterday, for the majority of the day…well, let’s just say I wanted to recite the majority of “Alexander and the Terrible, Horrible, No Good, Very Bad, Day” on the blog (which some of you would’ve enjoyed, I’m sure, but I vetoed that idea). But today, Katie’s coming over for coffee (which has kind of turned into brunch every time) and I’ve found the most fantastic recipe for pumpkin waffles (which is from a blog called the Ultimate Pumpkin Waffles (link). I’m going to not do a lot of these steps, though, cause it’s just too much effort. So maybe they’re only pseudo-ultimate pumpkin waffles. Now if only the temperature would drop again, enough for me to wear long sleeves…then I can be Carmen Sandiego for Halloween.
makes 4 round “Belgian” style pumpkin waffles
Click here for the metric version of the recipe.
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder (teaspoon! I put 1 1/2 tablespoons. According to wiki-how this won’t alter the taste, but putting in too much baking powder might make your cake explode in the oven. I’m not making a cake or using an oven, so I think I’m ok. 🙂 )
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger (I added a 1/2 tsp of vanilla extract. It has absolutely no relation to the ginger, but it works well in regular waffles/pancakes, so why not?)
• 1/4 tsp. cloves (I love cloves. They smell amazing.)
• 1/2 tsp. freshly grated nutmeg* (i’ve got the dried stuff, see the note below)
• 2 large eggs
• 1 cup whole milk (skim milk, thanks)
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. (I wouldn’t use the oil (or in my case, spray the pam) until right before you put the mixture into the waffle maker.)
2. 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.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. (I didn’t do this step or number 5…like I said, too much for this morning.)
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside. (Nope)
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. (I just straight up combined wet and dry all together at once.)
7. 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.
8. 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. (Nope)
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds. (Or if yours is fancy like the one my grandma gave me for christmas last year, it bings when they are ready.)
Well, they turned out amazing and did not explode anything, which is good. I wasn’t really all about scraping pumpkin waffle off the ceiling.