With fall quickly approaching, I thought I'd share this pumpkin waffle recipe I found today while skimming through a magazine...I can't wait to try this one out!
2 1/2 C. all-purpose flour
1 T. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. baking soda
1/2 t. salt
1/2 t. fresh-ground nutmeg
1/4 t. cloves
4 large eggs
2 C. buttermilk
1 C. fresh or canned pumpkin
1/2 C. dark-brown sugar
1/4 C. unsalted butter, melted
1 t. pure vanilla extract
Heat a waffle iron. Combine the first 8 ingredients in a large bowl and set aside. Whisk the remaining 6 ingredients together in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth. Generously coat the waffle iron plates with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with the remaining batter. Presented in a heat-proof decanter, maple syrup invites autumn indulgence.
Makes 8 servings.
Optional Add-Ins: Just before pouring batter into a waffle iron, stir in chocolate chips, raisins, or chopped pecans.
Optional Toppings: Adorn waffles with sliced pears and sprinkle with confectioners' sugar. When very crispy, they're also delicious eaten from hand (like toast) and topped with apricot or blueberry preserves.
Optional Go-Withs: Waffles pair just as well with sweet or savory sides. Pair with fruit at breakfast, or fried chicken for dinner. Serve with ice cream and hot fudge for dessert.
