Pumpkin breakfast food...mmm, pumpkin waffles to be exact!
Usually, pumpkin breakfast food means sneaking pumpkin pie with coffee, but not this time! Pumpkin waffles can be made the night before and heated in the morning either in the toaster or in the oven en mass. They freeze well, too!
Usually, pumpkin breakfast food means sneaking pumpkin pie with coffee, but not this time! Pumpkin waffles can be made the night before and heated in the morning either in the toaster or in the oven en mass. They freeze well, too!
Now, Thanksgiving day breakfast can consist of more than nibbles and samples of Thanksgiving fare!
My four year old foodie mentioned he wanted these waffles at the Thanksgiving table as well. He wants them for Thanksgiving breakfast, Thanksgiving lunch and Thanksgiving dinner....enough said.
These waffles are that good!
Pumpkin Waffles
adapted from ratherbeswimmin', Recipezaar.com
1 cup all-purpose flour
1/8 teaspoon allspice
2 eggs
2 eggs
1/2 cup milk
1/2 cup buttermilk
1 tablespoon apple juice
Whisk dry ingredients in a bowl, set aside.
In another bowl, combine eggs, milks, juice, vanilla extract pumpkin, and oil.
Stir into dry ingredients just until moistened.*
Stir into dry ingredients just until moistened.*
Batter wil be thick and smooth.
Pour onto a hot greased waffle maker.
Pour onto a hot greased waffle maker.
Cook according to manufacturer's directions.
Makes 9 waffles
Pancakes:
Pour onto a hot greased griddle.
Turn when bubbles form on top of pancakes.
Cook until second side is golden.
Cook until second side is golden.
* The original recipe was for pumpkin pancakes, but the batter can be used interchangeably.
* Over whisking will yield touch waffles/pancakes
* We used maple syrup and margarine on our waffles.
* This recipe came with a Hot Cider Syrup recipe, tho we did not try it, I'll post it for those who want to try a new waffle/pancake topper!
* Let me know how it turned out for you!
Hot Cider Syrup
by ratherbeswimmin', Recipezaar.com
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter or margarine
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In a saucepan, combine the syrup ingredients.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Let stand for 30 minutes before serving
Bring to a boil over medium heat, stirring occasionally.
Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Let stand for 30 minutes before serving
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1 comment:
I just discovered your blog (and rediscovered your website) through Miss "Elle." Turns out we have a mutual friend in common. :) I hope we'll also be able to get together soon. Patrick's been difficult to get to the library :) Hope your boy is doing well!
Jenny M
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