We had breakfast for dinner tonight. Yum! I tried out a pumpkin spice waffle recipe and fried bacon to go with it. The waffles tasted very good, but made me realize that we don't have the best waffle iron. The waffles did not cook evenly. The recipe, from CountryLiving.com, made more than we needed; so, we froze some to have for other meals. Here's the recipe:
Ingredients:
2 1/2 cup(s) all-purpose flour
1 tablespoon(s) baking powder
2 teaspoon(s) cinnamon
1 teaspoon(s) ginger
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground nutmeg
1/4 teaspoon(s) cloves
4 large eggs
2 cup(s) buttermilk
1 cup(s) pumpkin purée
1/2 cup(s) dark brown sugar
1/4 cup(s) (1/2 stick) unsalted butter, melted
1 teaspoon(s) pure vanilla extract
Directions:
1. Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
2. Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
3. Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.
Notes:
1. I didn't have buttermilk, so I used the following substitution: For every cup of buttermilk needed, start with 1 tablespoon of white vinegar and then fill up the cup with milk. Wait for 5 minutes before using in the recipe. 2. In most of the recipes I use, 2 or 3 of the following spices are used: cinnamon, ginger, nutmeg, cloves. Rarely do I see all 4 included in the same recipe. I think they worked great together for this application. 3. I used left over apple cider syrup from Halloween weekend on my waffles. Ben used Mrs. Buttersworth.
No comments:
Post a Comment