Came across a blog today, called Pumpkin Waffles Blog. The whole blog is about waffles, specifically, pumpkin waffles. There's history, photography, and recipes. Can you imagine... a whole blog about one thing? I mean really, how lame is that? Like you've got nothing else to think about except waffles. Like anyone would really care... *cough* Uhhhhh... so...moving on... kettle.
Woke up this morning and decided it was time... time to conquer the waffle iron. If you'd like to join me in my battle, this is...
What you'll need (per the Pumpkin Waffle guy):
1/4 Cup light brown sugar
3 Tablespoons cornstarch
1 1/4 Cup all-purpose flour
1 1/2 Tablespoons baking powder
1/2 Teaspoons salt
1 3/4 Teaspoons cinnamon
2 Teaspoons ginger (used 1 Tsp)
1/4 Teaspoons cloves (bleah)
1/2 Teaspoons nutmeg
2 Large eggs
1 Cup whole milk (only had half and half on hand -- seriously, you know you live in a health conscious environment, when the only dairy product you can find in your fridge, is half and half!)
1 Cup canned solid-pack pumpkin (used my puree, of course)
4 Tablespoons unsalted butter, melted and warm
Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. Go ahead and melt your butter in the microwave. Combine brown sugar and cornstarch and remaining dry ingrediants in a large bowl and whisk to blend.
Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
Once the waffle iron is heated, you’re ready to pour the batter.
Yummers. So good you'll wish you had a second stomach. Cakey and sweet (no real need for syrup) but not heavy. Lovely. I give these an A, and Brett gives them a very solid B.
The conversation went something like this:
Me: Brett, how can you possibly give these a B?
Brett: It's a solid B. A good solid B.
Me: But these are so yummy.
Brett: But that's above average.
Me: (mumbling under my breath) Can't believe you give them a B.
Brett: Can I put them up there with the lasagna or the cheesecake? No. We can't just be throwin' A's about, willy nilly.
Me: Well, call me willy... cause I give them an A.
Enjoy... and have a happy Saturday morning!