recipe corner – pumpkin waffles

Well, if you’re still reading a recipe from me after yesterday’s post, you’ll like this one. It is one of our favorites. When you have a delayed lunch like Thanksgiving (we usually eat around 2:30), this is the perfect tie-you-over breakfast with some warm maple syrup and oven-cooked bacon.

What do you have for breakfast at your house on Thanksgiving? Do you have your main meal at lunch or dinner or in between like we do?

(Adapted from Cafe 222, San Diego
Gourmet Magazine November 2000)
We found these waffles work best when made in a Belgian waffle iron.

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

Accompaniment: warm maple syrup

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. Also delicious with whipped cream and apricot preserves, but then, really, what isn’t?


4 thoughts on “recipe corner – pumpkin waffles

  1. You’re too funny. I love the running tradition, but really understand the kids not getting up too early. I’d love to take credit, but I didn’t take that picture. I have made these many times and they really are that pretty and golden. For bacon, I broil it (*new oven from all those years ago with a novel concept of the broiler being in the TOP.) It cooks thicker bacon very crisp and flat, and is faster than the stovetop. I flip it all once and leave the oven slightly open mostly so I don’t forget it. I love your crab appetizers also. They are a favorite around here also. love, annie

  2. Did you make those on the picture? They look delicious! The past 3 years we have gotten up early to run in a “Turkey Trot”. It’s a 10K run in downtown Detroit (about an hour from where we live). We get home, take a shower and eat a big breakfast… eggs, bacon etc. This year I actually made some of our favorite crabmeat appetizers to eat for breakfast. They are made with Old English cheese, crabmeat, butter on English Muffins. You’ve probably had them. They are a favorite around Christmas, but I decided since the kids are home I would make my one and only specialty. Haha. This year we are NOT running since Meghan requested she does not want to get up early and wants to go out Wednesday night with her friends. So, we’ll just have a big breakfast and perhaps a power walk through town. We’ll probably eat dinner the same time you do (2:30). I wish I had a waffle maker so I can make these. I could try to turn them into pancakes. Wait, maybe I shouldn’t. I always get myself in trouble when I try something different! How do you make your bacon? Sorry for the long comment! Love, Angie xoxo

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