A Thanksgiving tradition has taken root, and it tastes darn good. What is it? Well, if you were around last year, you’d remember that we skipped the cooking the night before thanksgiving, instead replacing dinner with a delicious plate of pumpkin waffles. Well, we decided to do the same again this year, and it might just have to be something we do every year before Thanksgiving.
Our Thanksgiving menu this year is just as ridiculous as last, except that this year we’ll have 3 people (hi Robin!) enjoying the feast, instead of just two. Still, stay tuned for plenty of leftovers recipes in the coming weeks, we’ll have lots.
Pumpkin Waffles
Makes 4-6 servings, depending on the size of your waffle maker.
Recipe adapted from Smitten Kitchen.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, separated
2 cups well-shaken buttermilk OR 2 cups soymilk mixed with 1 tablespoon cider vinegar
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter or margarine, meltedDIRECTIONS
Preheat oven to 250°F and preheat waffle iron.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 (as in, far soften than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush or spray waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Serve with warm maple syrup (for breakfast), or chocolate syrup and vanilla ice cream (for dessert).
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