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:
Could you use regular or soy milk instead of evaporated milk?
Absolutely. In that case, use
1 2/3 cup milk or soymilk. Or almond or rice milk for that matter.
Looks yummy!
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!
Helene, yummy is the perfect descriptor- addictive too!
Jep, these would make an excellent dessert waffle! (And would go great with cranberries, imo.)
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