Good Eating
Pumpkin Waffles Recipe
Prep time: 15 minutes Cook time: 15 minutes
Yield: Serves 2-3.
Any leftover waffles can be cooled, wrapped
in plastic wrap,
and frozen.
Unwrap and pop in a toaster or oven to
reheat.
Don’t have buttermilk? Add 1 tablespoon of
lemon juice to 1 cup and 3 Tbsp of milk, and
let sit for a couple minutes. Or mix 3/4 cup of
plain yogurt with a half cup of milk.
METHOD
1 Preheat your waffle iron.
Step 2
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INGREDIENTS:
1 cup all-purpose flour
1/4 cup yellow cornmeal, finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch ground nutmeg
Pinch of ground cloves
2 large eggs
2 Tbsp brown sugar (packed)
1 1/4 cup buttermilk
1/2 cup fresh or canned pumpkin purée
4 Tbsp butter, melted (plus a little more
for brushing the waffle iron)
Applesauce or apple butter for serving.
Step 3
In a medium bowl, vigorously whisk together the flour, cornmeal, baking powder, baking soda,
salt, and spices.
Step 4
In a larger bowl, whisk together the eggs and
brown sugar until there are no more brown
sugar clumps. Add the buttermilk, pumpkin
purée, melted butter and whisk until smooth.
Add the dry ingredients to the wet ingredients and whisk until smooth.
Step 5
Brush a little melted butter over the wells of the hot waffle maker (to
make it easier to remove the waffles.) When your waffle maker is hot,
working in batches, ladle the batter onto the center of the waffle
iron wells, not all the way to the edge, and slowly lower the top lid of
the waffle iron. Cook until your waffle iron indicates that the waffles
are ready, or until steam stops coming out of the sides of the waffle
iron, about 4 to 5 minutes. Open the waffle iron and carefully lift the
edge of a waffle with a fork to remove the waffles from the waffle
iron.
Serve with warmed maple syrup and a side of apple sauce or apple
butter. To learn more about this recipe and others, visit: http://www.
simplyrecipes.com
http://www.amcollege.us
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10/29/13 11:59 AM