Wednesday, 9 November 2016

Pumpkin Waffles

Mmm, very nice!

Your pumpkin (or squash) should be on the dry side; it does help to cook it down a bit in a pan before making the waffles. (As I describe in this recipe for Pumpkin Loaf.) Otherwise, these are as easy and straightforward as any other waffles, and like all the waffles I've made so far they freeze well and re-heat in the toaster for a very quick and tasty breakfast.

As a brief digression, I was interested to note how my attitudes and techniques have changed over time. In the Pumpkin Loaf recipe I call canned pumpkin inexpensive, but I have to say I haven't seen any recently that I would describe that way - the price seems to have gone up a lot! Also I am not so sure any of it would be local any more. Of course, I grow my own squash pretty exclusively now, and even if I didn't I think I would be inclined to stock up on squash while they are in peak season, cook, mash, and freeze. Lastly, note that I'm now talking about "squash" rather than "pumpkins". I'm more inclined to use butternut squash rather than (pepo varieties of) pumpkin for baking (and everything else pretty much).  

12 to 15 waffles
1 hour 15 minutes prep time

Pumpkin Waffles

Mix the dry Ingredients:
1 1/2 cups soft unbleached flour
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon finely grated nutmeg

Measure the flour in a 2 cup measuring cup, and add the remaining dry ingredients. Give it a stir.

Finish the Waffles:
1/4 cup mild vegetable oil
1 tablespoon molasses
1/4 cup sugar
2 large eggs
2 cups puréed cooked squash or pumpkin
1 cup milk OR buttermilk
more oil to brush the waffle iron; about 2 tablespoons

Heat the waffle iron.

Whisk together the oil, molasses, sugar, and eggs in a mixing bowl. Mix in the squash or pumpkin until thoroughly blended. Mix in the dry ingredients, alternately with the milk.

Brush the hot waffle iron with a little oil, and cook the batter in batches until the waffles are golden-brown and release easily from the iron, brushing with more oil between batches as required.

The waffles can be kept hot in a 200°F oven, or put on a rack to cool. They freeze and toast very well.

Last year at this time I made Sautéed Brussels Sprouts & Leeks.


Journeys of The Zoo said...

Just found your site and am so excited! I live south of Ottawa and am moving to north of Toronto and will/have a big garden at both locations.

I'm always looking for things to make with pumpkins and bananas!

I read a post from 2011 and you talked about a post you'd written on where you buy your seeds. I couldn't find the post as you don't have a search option, could you please email me when you have the chance.

I'd love to subscribe to your blog but you don't have the option. I used to be on Blogger (now on Wordpress) but I could help you out iwth adding a search and subscribe option if you'd like.

Off to read!

Besos Sarah
Journeys of The Zoo

Ferdzy said...

Thanks for commenting, Sarah. I'm glad you are enjoying the blog.

You *can* search the blog - look up in the top left hand corner; there should be a little box there. I typed in "seed catalogue" and the 2011 seed catalogue review was the first thing that came up, although it brought up all the seed catalogue reviews I've done since I started them in 2010 (as well as a few other posts where I've randomly mentioned seed catalogues).

As for subscribing... oh dear. I know it can be done because people do, but you are very right that I need to figure out how to make it much easier, and more to the point find the time and energy to do a whole bunch of housekeeping and updating of the blog. I do hope to work on this over the winter now that gardening/canning season is just about over.

Besos tambien, Ferdzy