Alright, first the somewhat sad news. I have decided to do the P90x program, diet and all so I will only be posting about once a week for the next 90 days. I will try to post some old favorites but it might be hit and miss. I'll be back for sure after the 90 days! I'm leaving you with another fall favorite --pumpkin waffles. These are a favorite around our house. My Mom and sister first introduced these to me a couple of years ago at Christmas and I was hooked. I have tried all kinds of recipes and this one is a good one. It is originally from Cafe 222 in San Diego and was published in Gourmet Magazine. If you want a really delicious treat top it with this syrup!
Pumpkin Waffles
Gourmet
*This recipe works best in a Belgian waffle maker*
Ingredients:
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
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron
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
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron
Preparation:
Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
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
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
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
Accompaniment: warm pure maple syrup or buttermilk syrup
Posted by: Sallie
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3 comments:
I'm going to Google that diet! I need help! But first I'm going to stare at those yummy waffles some more. Good luck in the next 90 days!
Pumpkin anything...YUM!!!
Good luck with the P90X...you are amazing for doing it! You're going to look awesome in 90 days (not that you don't already)!! I'll try to post extra recipes in the mean time.
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