Breakfast Tuesday: Pumpkin Waffles
April 5, 2011
Yesterday, coconut bread with mango butter counteract with the rain and cold. Today, for Breakfast Tuesday, pumpkin waffles to “welcome” spring, along with a 60 degree day! Sounds a little backwards, but I’m totally digging it.
This is another recipe I’m considering in my hunt for a great, reliable waffle recipe that is both unique and easy enough to WANT to prepare on a lazy morning. I realize pumpkin is out of season but I love it. And lots of other people love it. Just because pumpkin is most prevalent in the fall doesn’t mean you can’t eat it all year! Right? The thing I love most about these waffles is that, as my roommate and fellow food enthusiast puts it, “they taste like pumpkin pie!”
(Recipe adapted from Allrecipes)
Yields 6 waffles in a Belgian waffle maker
2 ½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon nutmeg
Pinch of pumpkin pie spice
½ teaspoon salt
½ cup light brown sugar, packed (1/3 cup if you plan on using syrup or sweet topping)
1 cup canned pumpkin
2 cups milk
4 eggs, separated
¼ cup unsalted butter, melted
1. Preheat waffle iron.
2. In a medium size mixing bowl, whisk flour, brown sugar, baking powder, spices, and salt. Set aside.
3. In a large mixing bowl, stir together pumpkin, milk, and yolks. Set aside.
4. Whip egg whites until medium stiff peaks form.
5. Stir flour mixture and butter into pumpkin mixture, stirring until just combined. Using a rubber spatula, fold in 1/3 of the whites until incorporated. Gently fold in remaining whites, taking care not to over mix.
6. Cook waffles according to waffle maker’s instructions.
Serve waffles immediately. If you’ll eat them within two or three days, you can refrigerate them up to a week in an airtight container. Waffles also freeze well; lay them out on a baking sheet and freeze for an hour before moving them to an airtight container or plastic wrap. Freeze up to a month.