Wednesday, January 9, 2008

This One Is Clean-Your-Plate Good!

Just ask Zander! My son never, ever cleans his plate at dinner time. He eats until he's full, and no more- sometimes less, but no more. Last night, he literally wiped his plate clean after polishing off two Spiced Pumpkin Waffles with homemade pear butter. In fact, he's waiting patiently for Abigail to head off to school this morning so that he can have leftovers for breakfast. He loves these waffles! I am inclined to agree with him. The spices, while they may look like a lot, come together perfectly to just give the waffles a delightful pumpkin pie-like flavor. And of course, with the pumpkin puree, these are a waffle you can feel better about serving to your children.

I've been working a little bit on this recipe to tweak it a little, but so far am coming up a little short. I think these waffles would work best on a Belgian waffle iron, but since I have a regular iron, they come out just a touch on the soft side. I've been playing with the baking soda-baking powder ratio to try and come up with a waffle that is crispy on the outside, soft on the inside. I think I have the perfect ratio now- only for a Belgian waffle maker which makes nice deep pockets for holding plenty of pear butter or warm maple syrup. It's still a work in progress, but so far, this is my favorite incarnation, and definitely worth sharing.

Spiced Pumpkin Waffles

1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
pinch of salt
2 eggs
1/3 cup brown sugar
1 cup pumpkin puree
1 (15 oz) can evaporated milk
4 Tbs butter, melted and cooled slightly

In a small bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.

In a mixing bowl, beat the two eggs together. Add the brown sugar, pumpkin puree and evaporated milk, and mix well. Slowly drizzle in the melted butter, stirring to incorporate.

Gently fold in the dry ingredients. Stir until combined.

Cook waffles on waffle iron according to manufacturer's instructions. The batter will work for both Belgian and standard waffle irons.

5 comments:

Michelle in Colorado Springs said...

Could you use regular or soy milk instead of evaporated milk?

Erika W. said...

Absolutely. In that case, use
1 2/3 cup milk or soymilk. Or almond or rice milk for that matter.

Helene said...

Looks yummy!

JEP said...

Mmm..when I think of pumpkin, whipped cream enters my mind. So I think pumpkin spice whipped cream on top would make a good dessert for me!

Erika W. said...

Helene, yummy is the perfect descriptor- addictive too!

Jep, these would make an excellent dessert waffle! (And would go great with cranberries, imo.)