Saturday, November 29, 2008
What is a girl to do with a four-day weekend, extra pumpkin pie ingredients, and a borrowed waffle iron? Make pumpkin waffles, of course! I'm not usually much of a breakfast person, but waffles sure are fun to make. I had great success making lemon yogurt waffles with this recipe, and then decided to make a bunch of pumpkin waffles to pop in the freezer for future lazy mornings. This pumpkin waffle recipe seemed a bit flawed to me. I'd say 3 teaspoons of baking powder is way too much, and the batter needed more flour and butter. I had the hardest time getting the waffles to keep from separating in the center, and an even harder time peeling them off of the waffle iron. I ended up turning the temperature down pretty low and cooking them for a good long while to drive off excess moisture. The lemon waffles had neither problem, but they did need a bunch of added milk to thin the batter. In any case, I love love love the idea of flavored waffles. They don't even need toppings, but could be a very nice vehicle for fruit.