Wednesday, March 27, 2013

Pumpkin Waffles with Warm Buttermilk Syrup

I cannot over-emphasize how AMAZING these waffles and this syrup are. I seriously think they are the best breakfast ever! The waffles are flavorful, with the perfect amount of spice and they bake up somewhat crispy on the outside and tender on the inside. I've made them twice and I CRAVE them! I hope you enjoy them as much as we do! 

I did double the waffle recipe to yield 8 full-size Belgian waffles (pictured above), cut the butter in half and compensated by adding a little more milk. We had plenty for our family and enough leftovers for the next day's breakfast. Recipe from my friend Paige Smedley.

2 cups all-purpose flour
2 Tablespoons baking powder
1 Tablespoon cinnamon
1 Tablespoon sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt
4 eggs
1 3/4 cups milk
1 cup pumpkin puree
6 Tablespoons butter, melted
1 Tablespoon vanilla

Mix dry ingredients together and set aside. Separate egg yolks (reserve egg whites) and beat yolks slightly. Add milk, pumpkin, butter and vanilla to the yolks. Add to dry mixture. Beat egg whites to stiff peaks and fold gently into mixture (do not over mix). Spoon into greased waffle maker per maker directions. Yield: 8 full-size Belgian waffles

The syrup will double in size when you stir in the baking soda, so make sure your pan is big enough. Recipe from my friend Polly Yoho.

1 cup buttermilk
1 cup sugar
1/4 cup butter
1 teaspoon vanilla
1/2 teaspoon baking soda

Add buttermilk, sugar and butter to a large saucepan. Bring to a boil, stirring constantly. Remove from heat and immediately add vanilla and baking soda. Serve warm over waffles, pancakes or German pancakes. 

Yield: 1 3/4 cups syrup.

No comments:

Related Posts Plugin for WordPress, Blogger...