Now, I don’t mean to alarm you, but did you know there’s A NATIONWIDE SHORTAGE OF EGGO WAFFLES?!!
OK, so I actually did mean to alarm you. You should be alarmed! Because Eggo waffles are delicious, and you might not be able to get your hands on your favorite variety until the middle of 2010. That’s months and months of uncertainty about everyone’s favorite commercially processed, preservative-laden frozen breakfast treat! How will you cope?!
Here’s how you’ll cope: By making your own waffles at home! And not just any waffles — pumpkin waffles! Try finding those in your grocer’s freezer.
I found this recipe on a blog devoted (oddly enough) to pumpkin waffles. It’s declared to be the “ultimate pumpkin waffles recipe,” and I have to say, it did result in some very tasty waffles. I did tweak a couple of things, though. I reduced the amount of ginger from 2 teaspoons to 1 teaspoon, because the first time I made these waffles, I felt that the ginger overpowered everything else. But I also don’t like ginger all that much, so it could just be me. Also, I didn’t have whole milk on hand — I did, however, have fat-free milk and heavy whipping cream, which I mixed together, figuring, hey, they’ll even out.
I had envisioned topping my waffles with cinnamon-honey butter, maple syrup, freshly made whipped cream and toasted pecans, but I got lazy. Instead I ate them with regular butter, syrup and a sprinkle of cinnamon sugar. Still delicious!
Recipe: Pumpkin waffles
Adapted from the Pumpkin Waffles blog
- ¼ cup light brown sugar
- 3 tablespoons cornstarch
- 1¼ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1¾ teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 large eggs
- 1 cup whole milk
- 1 cup canned solid-pack pumpkin
- 4 tablespoons (half a stick) unsalted butter, melted and warm
- Lightly coat the waffle iron with vegetable oil (don’t use cooking spray!) and set it to the desired temperature.
- Whisk together brown sugar and cornstarch in a large bowl. Add the remaining dry ingredients, and whisk to blend.
- Separate the eggs, putting the yolks in a medium-sized bowl and whites in a smaller bowl.
- Add the pumpkin and milk to the egg yolks. Whisk to blend and set aside.
- Whip egg whites with a hand mixer on high until stiff peaks form — about 1½ to 2 minutes. Set aside.
- Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
- Add the pumpkin mixture to the dry ingredients, and mix until just combined.
- Fold in the whipped egg whites until no white bits are obvious.
- Pour the batter into your waffle iron. Cooking time will vary depending on the waffle iron; it took about four minutes for my waffles to cook, while the inventor of “ultimate pumpkin waffles” says theirs took 2 minutes and 30 seconds.
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