Breakfast
Pumpkin Spice Waffles
Makes 8 waffles
Pumpkin Spice Waffles
Makes 8 waffles
An obvious choice for the fall months, made even more so when topped with the Apple Compote (page 19) or the Pecan Spice Butter (page 20).
Nutritional information per waffle:Calories 382 (49% from fat)
carb. 41g
pro. 8g
fat 21g
sat. fat 2g
chol. 49mg
sod. 313mg
calc. 433mg
fiber 3g
carb. 41g
pro. 8g
fat 21g
sat. fat 2g
chol. 49mg
sod. 313mg
calc. 433mg
fiber 3g
Ingredients
- 2½cups unbleached, all-purpose flour
- 3tablespoons packed light brown sugar
- 2tablespoons yellow cornmeal
- ¾teaspoon baking powder
- ½teaspoon baking soda
- ¾teaspoon kosher salt
- ¾teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- ¼teaspoon ground allspice
- 2cups buttermilk
- 1½cups pumpkin purée
- 2large eggs
- 1teaspoon pure vanilla extract
- ⅔cup vegetable oil
- ¼cup finely chopped candied ginger, optional
Preparation
- 1. Combine dry ingredients (through to the
- allspice) in a large mixing bowl; whisk until
- well blended. In either a large measuring cup
- or separate mixing bowl, combine the
- buttermilk, pumpkin purée, eggs, vanilla
- extract, and oil; whisk to combine. Add the
- liquid ingredients to the dry and whisk until
- some lumps remain. Add the candied ginger
- to the batter, if using, and gently fold into
- the batter.
- 2. Preheat the waffle maker to desired setting.
- 3. Pour a cup of batter onto the center of
- the bottom waffle plate and spread slightly,
- no closer than 1 inch from the edge of
- the plate. Close the waffle maker and turn
- clockwise to flip. Open the second waffle
- plate and add a cup of batter onto the center
- of that plate, close and turn clockwise
- to flip. When the waffles are ready, carefully
- open the waffle maker and remove baked
- waffle. Then turn and open the second waffle
- plate to remove the second waffle. Repeat
- with remaining batter.
- 4. For best results, serve immediately.
