Friday, November 20, 2009

Pumpkin Waffles

I was sick a few weeks ago and didn't have much of an appetite. I did, however, need to eat, and I wanted easy-to-make comfort food. I found a recipe for pumpkin waffles, and suddenly, I was starving. I made the mix and cranked out some waffles, and they totally hit the spot. The only complaints I have are that they didn't have a lot of pumpkin/spicy flavor, and they were a tad on the bland side. I think if I made them again, I'd use some brown sugar and crank up the cinnamon, as well as add to the dashes of allspice and nutmeg I tossed in.

I also found this recipe, which looks delicious. If I make pumpkin waffles again, I think I will try that one. Because when it comes to pumpkin, a girl has got to be fair.

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
4 tablespoons butter, melted
1/2 cup canned pumpkin

1. Set up the waffle iron on a countertop or table within easy reach of the cook. Plug in the iron to preheat it. (Remind your child never to touch the surface of the iron; she should touch only the handle and always cook with adult supervision.)

2. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.

3. Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.)

4. Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.



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