Hello again, long lost blog.
Yes, it has been over a week since I’ve posted anything delicious! Bad blogger, bad! I’ve been pretty busy y’know, just studying for the test that will determine my future, aka the MCAT (I’m signed up for January 28–crazzzzy).
However, it ISSS Thanksgiving week, one of the best weeks of the year, and I would be remiss if I didn’t post at least one Fall-y treat for y’all, especially since this is the holiday that’s mostly centered around food. Hence my return! On the other hand, it is called Thanksgiving, so more importantly than enjoying food, it’s time to be grateful for all that we’ve been given, and to re-commit to using those blessings to bless others. D’awww :) Now before I waste any more time, let me bless you with these scrumptious waffles.
Oh my goodness folks. These waffles made my life. They’re supposed to be “Belgian,” but I read somewhere that authentic Belgian waffles are yeasted, and these are not, so I decided to put some bananas (quotation marks) around the word. Do not be concerned, however! These are still SO delicious, and on the plus side, the lack of yeast makes it very quick to whip up a batch! I served some to my mom in bed because she was having a bad week, poor mom. Yeah, these crisp, pumpkiny, clouds of air definitely do the trick!
The vegetable oil is the secret ingredient to creating a crunchier waffle, and distinguishes this batter from pancake batter, which makes a soft and pillowy product. I loaded these with pumpkin pie spices (all the ones you see below), and they turned out the most gorgeous orange color, perfect for a cool fall morning. Serve these with generous helpings of powdered sugar, maple syrup, apple butter (SO YUM), just plain old wonderful full-fat real butter, chocolate chips, cinnamon sugar, caramel sauce, anything your heart desires. Yum, I want seconds.
I hope you enjoy, and that they can brighten your Thanksgiving week! I know there’s so much food prep that goes into Thanksgiving, but if you want to go the extra mile, make these in the morning for the loved ones that you stay with before/after Thanksgiving! These would be the perfect breakfast treat to surprise them with when they wake up from your couch, or when they stagger in the door from the outlet mall/Best Buy Black Friday sales. :)
Pumpkin “Belgian” Waffles
Makes about 6 Waffles
2 scant c. sifted All-purpose flour
3 tbsp. Granulated sugar
2 tsp. Baking powder
1/2 tsp. Salt
2 Eggs, separated
1 c. Milk
1/3 c. Vegetable oil
1/2 c. Pureed pumpkin (canned or freshly made)
1/4 tsp. Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/4 tsp. Allspice/Mace/whatever other yummy warm spice strikes your fancy
- Sift together the flour, sugar, baking powder, and salt. Set this aside.
- In a medium-sized bowl, beat the egg whites with an electric mixer until stiff (forms peaks on beaters that do not fold over).
- In a separate bowl, beat the egg yolks well and stir in the milk.
- Combine the egg yolk mixture and the dry ingredients until just moistened.
- Mix the pumpkin, the spices, and the vegetable oil together, then add the mixture.
- Fold in the egg whites gently just until no streaks remain.
- Your batter is ready! Ladle dollops onto your waffle maker as instructed. We have a Krups, and it takes approx 4-5 minutes to make them brown and crisp! *
*TIP* If you have a toaster oven, crank it to 200F and put all of your finished waffles in there until ready to serve! A regular oven works as well, but takes a lot more energy, and being the half Nor-Cal girl that I am, I must say that waste would be quite undesirable. ;)
*TIP #2* Make sure your baking powder is nice and fresh for this one, otherwise you may end up with a tough and chewy waffle instead of a crisp and airy one.
Do you have a waffle maker? Are you a fan of pumpkin? Who do you think would enjoy these? Let me know in the comments below if you tried these, and how they turned out!
At the Patisserie 