Sunday, September 27, 2009

Sunday Pumpkin Waffles

I don't know what the weather is like in your neck of the woods, but the chill has been in the air here in Colorado Springs for nearly two weeks.  As a result, I decided today was the day to officially open pumpkin season in our kitchen!  I found this KILLER, and I mean KILLER, pumpkin waffle recipe at Pumpkins Waffles Blog.  This person is persuing the perfect pumpkin waffle recipe and I think they have found it with this one!

At first this appeared rather time intensive for Sunday morning waffles...but the three bowls it took to make this recipe were WORTH IT!  The only thing I modified with this recipe was the buttermilk.  I didn't have buttermilk and didn't feel like running to the store just to get it when the recipe only calls for a 1/3 cup.

Ultimate Pumpkin Waffles:

1/4 cup light brown sugar
1 1/4 cups all-purpose flour
1 1/8 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. freshly grated nutmeg*
2 large eggs
1/4 cup whole milk
1/3 cup buttermilk
3/4 cup canned solid-pack pumpkin
3 1/2 tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use slightly less than 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use slightly less than 1/4 tsp.

1. Combine all dry ingredients in a large bowl: wisk to blend. The waffles are spicy, so if you’re not a big spice fan, cut the quantities in half.

2. Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

3. Add pumpkin, buttermilk and milk to the egg yolks. Wisk to blend and set aside.

4. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

5. Pour warm butter into the yolk/buttermilk/milk/pumpkin mixture. As you pour, wisk to combine; this is crucial for keeping the butter from firming up on contact with the cold milk(s) in the bowl.

6. Add all of the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. The batter is thick, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.

7. Plug in the waffle iron and set the temp as desired. Higher temperatures tend to work best.

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.

9. Once the waffle iron is heated, you’re ready to pour the batter!

When Alex got is first taste of these waffles he said, "They taste like pumpkin pie!"  They were indeed yummy!  Just in case you are thinking of skipping the step of separating the eggs and beating the egg whites...DON'T!  It is totally worth it.  These waffles were fluffy!

Welcome to open pumpkin season!


Anonymous said...

I just noticed your "incoming link" to my pumpkin waffles blog, and it was awesome to see photos of someone else bringing my recipe to life in their own kitchen! I'm so glad you enjoyed them :) I can't tell you how much it made my day to read the incredibly nice things you wrote. Thank you.

Jen said...

can you bring some of these over right now? they sound like a prefect breakfast for this morning!