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?