Pumpkin for breakfast or any time of day

2nd November, 2009 - Posted by admin - Comments Off

Pumpkin waffles with butter and a brush of maple syrup.

By January the idea of pumpkin anything is enough to send me fleeing from the room, but in the early days of November, a lovely bite of warm pumpkin flavored goodness sounds like a pretty nice idea. Since pie can only carry a person so far, I’m always on the look-out for interesting things to do with pumpkin.

Pumpkin is a member of the gourd family and full of the antioxidant lutein and alpha and beta carotene, which helps generate vitamin A, something we all need heading into winter. Pumpkins also grow in some variety on every continent of the world except Antarctica, where they are forced to import it in cans all year round.

Pumpkin is a wonderful addition to baked goods because of it’s nutritional value and it’s moistness. Pumpkin breads and muffins will nearly always turn out soft and rich from the pumpkin. Having recently done a lot of baking, I began my hunt for a dish that wouldn’t require any. The recipe below for pumpkin waffles fit all the criteria, along with a good excuse to include maple syrup.

Because of the extra moistness from the pumpkin, the waffles may take a little longer to crisp up than more traditional recipes. Don’t overfill the iron and be a little patient. The batter is also fairly thick, so scooping it into the hot iron then spreading it out a bit will work better than trying to pour it.

This is a great recipe for a crowd or a very hungry smaller group, but if the number of diners is small, go head and cook all the batter. Once the waffles are cooked, lay them in a single layer on a cookie sheet and freeze, then store in an airtight container. The finished waffles can be re-heated individually in a toaster oven or microwave.

The recipe was created for a Belgium waffle iron, but I have made it with a regular shallow iron and the results were great. Just remember that any waffle press is better than no press at all.

Pumpkin Waffles
Makes 12 4-inch waffles

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron

Preheat oven to 250°F and preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

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Posted on: November 2, 2009

Filed under: Breakfast, Vegetarian

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