Pumpkin Waffles or Pancakes

This recipe first came to my attention on pinterest.  It is such an amazing place to browse food, and craft ideas.

It linked to the recipe here: http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

I made these for the first time in the evening after everyone was in bed, pre-made breakfast for the next morning (hubby does not like running the waffle irons).  As usual, I did not follow the recipe exactly, nor did I take the time to complete all the steps as thoroughly as the author.  After taste testing most of the first batch, I made a second batch that same night so the kids would have breakfast.  I do not have a belgian waffle maker, but I do have 2 antique irons.  In my irons it takes 3 - 5 minutes per waffle.  The second time, I made them as pancakes.  I should have used lower heat so they cooked through or thinned the batter, instead I just flattened them down after flipping.  They were loved both ways.

INGREDIENTS My alterations are in red
makes 4 round “Belgian” style pumpkin waffles
Click here for the metric version of the recipe.

• 1/4 cup light brown sugar 1/4 cup white sugar with about 1t molasses
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour 50-100% Whole Wheat Flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger  We did not have ginger - I threw in a mystery spice (long story - it was cloves or nutmeg or allspice or?)
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg dried powdered
• 2 large eggs
• 1 cup whole milk   whey - the first time it was vanilla whey, so the second time I added 2t vanilla
• 1 cup canned solid-pack pumpkin  1C fresh pumpkin or squash
• 4 Tbsp. unsalted butter, melted and warm  Olive oil

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil  I always melt butter and brush it on, and set it to the desired temperature.

 The first time I did the extra work of 2 - 8, the second time I just threw everything in the food processor and mixed.  My blender is super weak or I would have use it instead.  I would have mixed it all with a hand whisk, but my pumpkin was a little frozen still so I ran it through the processor first.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. 

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside  the author must have a supper powered hand mixer, because after 5 minutes mine weren't peaked so I just dumped them in - impatience runs great in my blood.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.  My thin/crunchy waffle iron cooks in 3 minutes, my thicker puffier iron cooks in 5.