Pumpkin Waffles, A Halloween Tradition

Happy Halloween!

So, I live in a totally backwards area where we celebrate Halloween the Thursday before Halloween.  So, while its Halloween for you, its old news for me.  I’ve moved on to bigger and better things.  My area is so backwards that if Halloween falls on a Thursday, we celebrate it the Thursday before Halloween.  I’ve asked people who are originally from here why this is a tradition, no one has an answer.  I’m going to petition against it because it’s stupid.

Last year was our first “with kids” Halloween, so we wanted to start a tradition the night of Trick-or-Treating.  We decided on breakfast for dinner.  We all know that breakfast for dinner is awesome!

This year our breakfast was Pumpkin Waffles.  I’m getting sick of all things pumpkin.  I’m down to my last can, so I can soon move on.

I’m going to apologize for my unappetizing picture of these waffles, but we were rushed trying to get costumes on, cleaned up, and out the door for trick or treating.  They taste much better than they look, and come highly recommended.

Have a great Halloween! Stay safe, if you have kids!  Remind them to say please and thank you.  I think 10 of the 100 trick or treaters I had remembered.

Pumpkin Waffles

from Smitten Kitchen, see the original post here

 

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
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

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 combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

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