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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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While in San Diego recently, we stumbled upon Cafe 222, a great place for breakfast that serves the most incredible pumpkin waffles, writes Debbie Weber of Loveland, Colorado. We would love your help in getting this recipe. We found that these waffles work best when made in a Belgian waffle iron. Ingredients:
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 |
1 cup whole milk |
1 cup well-shaken buttermilk |
1 cup canned solid-pack pumpkin |
3/4 stick (6 tablespoons) unsalted butter, melted |
vegetable oil for brushing waffle iron |
accompaniment: warm pure maple syrup |
Directions:
1. Preheat oven to 250°F and preheat waffle iron.
2. Sift together flour, brown sugar, baking powder and soda, salt, and spices.
3. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
4. 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 manufacturers instructions.
5. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
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