When I was growing up, I don’t remember my father cooking. Not a dinner (besides grilling a steak or hamburger). Or a lunch for that matter. The kitchen was strictly my mom’s domain. That is except for Sunday breakfasts. He would go all out with eggs, bacon or sausage, and English muffins, or French Toast or pancakes. Even though I no longer eat it, waking up to the smell of bacon reminds me of the house where I grew up in Houston.
We try to do something special here on weekend mornings, (although sometimes it takes everything I have just to make my coffee!) and this past weekend I decided to make waffles. Pumpkin waffles, actually. I just want to put pumpkin in everything right now. Maybe that’s because it is still in the mid-80s here and the only things that feels like Fall are the turkeys on my mantle and some Fall flavor in my food…
Anyway, these waffles were super-yummy! The batter is really thick and actually the waffles were too, but in a good way. The pumpkin and spices are not overpowering and we all really enjoyed them. The recipe makes about 12 waffles, so we had more for weekday breakfasts!
I hope my girls remember these things when they grow up…
Yield: About 12 waffles
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 Tbsp.) unsalted butter, melted
Vegetable oil (if needed) for brushing the waffle iron
1. Preheat oven to 350 degrees F and preheat waffle iron.
2. Sift together flour, brown sugar, baking powder, baking soda, salt and spices.
3. Whisk eggs in a large bowl until blended. Whisk in milk, buttermilk, pumpkin and butter until smooth.
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Brush waffle iron with oil, if needed and spoon batter into hot waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
6. Transfer cooked waffles to oven to keep warm. Repeat steps until all waffle batter is used.
Source: A website that I think is now defunct called “Recipes Discovered”