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Sep 12
2008
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So, how do you all like the new webpage? I'm super excited about it! One of my favorite new features is the "Recipes" tab- once I get all the recipes entered, you'll be able to go to that tab to find printable versions of my recipes there!
I've been itching to do some baking, but it's going to have to wait for the weekend when I have a little extra time on my hands. Last weekend was busy, but I managed to find a little bit of time to make a Sunday breakfast for Kyle and I. With autumn close on our heels, I wanted to do something pumpkin-y, so I tinkered around and came up with these pumpkin waffles.
They were delicious! They were a little denser than regular waffles, due to the pumpkin, but they were still moist and tender. The steam wafting out of the waffle iron smelled spicy and comforting- like pies baking on Thanksgiving morning! They had a light pumpkin flavor, and were perfect with a bit of maple syrup.
When baking them, be mindful of the time. I usually leave mine waffles in the waffle maker longer than suggested, because I like mine crispy on the outside. However, I found that with the extra sugars in the pumpkin, these got dark rather quickly. The maker's recommened time was just enough.
Pumpkin Buttermilk Waffles
Makes about 6 large waffles, depending on your waffle iron.
- 1/2c whole wheat pastry flour
- 1c all purpose flour
- 2T cornstarch
- 1t baking powder
- 1t baking soda
- 1/2t salt
- 1T cinnamon
- 1/2t nutmeg
- 1/2t ginger
- 1/4t ground cloves
- 1/4c sugar
- 3/4c pumpkin puree
- 1t vanilla extract
- 1c buttermilk
- 3 egg whites
Whisk together the flours, baking powder and soda, salt, spices and sugar. In a separate dish, whisk together the pumpkin, vanilla and buttermilk. In another bowl, whip the egg whites to med-stiff peaks.
Pour the pumpkin mixture into the dry mixture and mix until just combined. (a few small lumps are okay) Fold in egg whites. Bake in your waffle iron per your model's directions.
