Pumpkin Waffles with Sliced Apples and Cream
November 23, 2011
My husband and I moved to a different city this year, and we felt that it was time for us to begin some new traditions that can continue for years to come. Our jobs both involve shift work, and therefore, we donʼt have a regular work week that is complete with a consistent 2 day weekend.
Craving a weekly event that we could look forward to during our work week, we decided that it was time to break out the waffle machine, and begin a new breakfast tradition: Waffle Day!
We try to make homemade waffles once every week, on whichever morning turns out to be a day off for the both of us.
Most of the ingredients are staple pantry items, and we have been excitedly making fruit toppings with any fresh fruit that is currently in season, or that we had frozen in its prime.
In Canada, we completed our Thanksgiving celebrations last month. But, I wanted to do a special post for my American friends that are gearing up to indulge in a tasty turkey dinner. I made some additions to my basic waffle recipe, and created a breakfast menu that would be fantastic for Thanksgiving morning! It combines all the flavors and spices
of the season, and my husband declared it to be the best waffle he had ever eaten!
Pumpkin Waffles
Ingredients:
1 3/4 cup white flour
2 tsp baking powder
2 Tbsp brown sugar
1/2 tsp salt
1/2 tsp of each: ground ginger, nutmeg & cinnamon
3 eggs – beaten
1 3/4 cup milk
1/2 vegetable or canola oil
1/2 tsp vanilla
1 cup pumpkin puree
2 tsp cornstarch
2 tsp cold water
Directions:
1. Preheat oven to low heat or ʻwarmingʼ setting
2. Plug in waffle iron, and heat to highest setting. Grease waffle iron lightly with cooking spray, butter or oil
3. Mix dry ingredients together in a large mixing bowl
4. Beat 3 eggs in a separate bowl, and add into bowl with dry ingredients
5. Add milk, oil, vanilla, and pumpkin, and use a whisk to combine all the ingredients
6. Mix together cornstarch and water in a small bowl, and add to large mixing bowl
7.Combine everything together, and ladle into waffle iron once it is done preheating
8.As each waffle is complete, use tongs to remove from waffle iron, and place on a baking sheet in the preheated oven to keep warm
Apple topping
1. Slice 3 apples into thin slices and place in a large non-stick frypan
2. Add 1/2 tsp cinnamon and approximately 1/2 cup water
3. Put lid or baking sheet overtop of the pan, and let simmer on medium heat for about 15 minutes
4. In a small bowl, mix together 1 Tbsp cornstarch with 1 Tbsp cold water
5. Once the apples start to soften, and there is still some water left in the pan, remove the lid
6.Add the cornstarch mixture to the pan, and stir together with the apples & remaining water
7. Let the apples & water thicken up on low heat
8.Remove from heat once the water has reduced down, and the apples are fully softened
Whipped Cream
1. Stir together 1 cup whipping cream with 1/8 cup brown sugar
2. Use a hand mixer to whip the cream until good consistency (stiff peaks)
3. Top each waffle with butter, apple topping and a dollop of whipped cream. Drizzle a little bit of maple syrup overtop if you like the added sweetness, and sprinkle a touch of cinnamon to finish it off.
Enjoy a delicious breakfast meal with your family or friends, and have a Happy
Thanksgiving!
————————————————————————
And always remember, ʻIn Work & Play, to Savor the everydayʼ!
Corinne Johnson
www.iheartmondays.blogspot.com
Related posts:
This entry was posted in Breakfast and tagged fall breakfast, pumpkin, pumpkin waffle. Bookmark the permalink. ← Grilled BBQ Pizza 3 Dishes That Guarantee More Leftovers Please →
