I sort of love having breakfast for dinner. It's comforting, and it's easy (I'm a little lazy right now in the dinner-making category). And our recent brinner (breakfast for dinner) was perfect for a stormy--seemed just like fall--night. Pumpkin seems to make you feel right at home.
I went on a spree last week looking at all the pumpkin recipes I could find. (That pumpkin cupcake from Magnolia really got me in the fall mood and made me NEED some pumpkin stuff!) Anyway, when I found a recipe for pumpkin waffles on Smitten Kitchen (whom I love), I knew I needed to make them. They were good enough to blog about--mainly to remind myself to make these again, and soon.
These waffles were a little more intense than I thought, but only because I didn't look to see that I would be needing to dirty three bowls. In reality, they were pretty easy to make. So don't let the three-bowl thing scare you. I added more cinnamon and cloves than called for, and I added some nutmeg for good measure. I used some pumpkin puree that I had saved in the freezer, so I think that may have been why I needed more flavoring. Or I just really like a lot of spices.
Also, if I were to make them again for just the two of us I would half the recipe. I didn't realize how many waffles it would make. And as Rich is not a fan of the reheating of waffles, we had them for dinner two nights in a row. Thank goodness the batter kept in the fridge overnight. I was worried. But we seem to be alive still and the waffles tasted as good the second night.
Pumpkin Waffles from Smitten KitchenAdapted from several sources
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk [I didn't have any at home, so I made my own by adding lemon juice, perhaps these would be even better with real buttermilk?]
1 cup canned solid-pack pumpkin [again, I used pumpkin puree]
3/4 stick (6 tablespoons) unsalted butter, melted [I used salted bc that's how I roll. I like salt.]
Vegetable oil for brushing waffle iron or cooking spray
Accompaniment: warm pure maple syrup [we used buttermilk vanilla and store-bought maple]
Preheat oven to 250°F and preheat waffle iron. [I didn't use the oven--too much effort]
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.