If you’re looking for an alternative to classic waffles and happen to have a half cup of pumpkin puree to use up, this recipe is for you. (Or perhaps, like me, you accidentally dropped and significantly dented your last, precious can of pumpkin thus resulting in a quandary as to how to keep it from going to waste when pumpkin pie making is still a few weeks away and you’ve already had your fill of other pumpkin desserts. Deep breath.)
You can even modify it to be [slightly] healthier, just increase the pumpkin by a quarter cup and reduce the oil by the same amount. However, please note that they will be breadier and less crisp than the version below. These waffles aren’t very sweet on their own, but once paired with a drizzle (or generous glug) of pure, Grade B¹ maple syrup (or your favorite variety, it’s ok, I won’t judge — former Aunt Jemima Light fan here) it’s just right; any more sugar and the combo would border on cloying.
And for a really complete meal, throw in a few slices of thick-cut, applewood smoked bacon (Whole Foods or Trader Joe’s both sell some great choices) or several breakfast sausage links (I’m still loving these from Fra’Mani) and a pear, you know, to balance things out. Now that’s a breakfast I’d love to wake up to on a chilly fall morning, and certainly a good use of the extra hour we get this weekend (hey David, are you taking notes?).
The Better Homes and Gardens New Cook Book)
Preparation Time: 10 minutes
Cooking Time: About 5 minutes per batch
Serves: 4 – 6
- 60 grams (1/2 cup) millet flour
- 60 grams (1/2 cup) garbanzo-fava flour
- 96 grams (1/2 cup) potato starch
- 32 grams (1/4 cup) arrowroot starch
- 1/2 teaspoon (2 grams) xanthan gum
- 1 tablespoon (12 grams) baking powder
- 1/4 teaspoon (2 grams) table salt
- 1 tablespoon pumpkin pie spice²
- 2 large eggs, separated
- 1 1/2 cups (12 ounces or 340 grams) milk³
- 1/2 cup (4 ounces or 113 grams) canola oil
- 1/2 cup (112 grams) canned pumpkin purée (not Pumpkin Pie Mix)
- 24 grams (2 tablespoons) dark brown sugar
Preheat waffle iron. (For the Black and Decker Grill and Waffle Baker, I set the temp right in the middle of the waffle range.)
In a large bowl, whisk together millet flour through pumpkin pie spice.
Combine egg yolks, milk, canola oil, pumpkin purée and brown sugar in a four cup measuring cup or small bowl. In a separate, small bowl, beat egg whites with a balloon whisk or hand mixer until stiff, glossy peaks form.
Whisk egg yolk mixture into flour; whisk until lump-free and slightly thickened, about 15 to 30 seconds. Gently fold whipped egg whites into flour mixture (I like to use a silicone spatula/rubber scraper, such as this one).
Bake as directed by your waffle iron. (For mine, each batch takes about 1 cup batter and bakes up to crispy perfection in 5 minutes.) Serve immediately or transfer to a warm oven (200°F) to keep warm. Waffles may also be cooled in a single layer on cooling racks, then frozen. Reheat straight from the freezer in a toaster (make sure it’s not contaminated by gluten) or directly on the [clean!!] center rack of a 350°F oven for about 4 minutes.
¹ If you’re interested in knowing more about the history of maple syrup production in America and the grading system, please read “Making the Grade: Why the Cheapest Maple Syrup Tastes Best” from The Atlantic. (Thanks again to Samuel for passing along this wonderfully informative article!)
² I use Trader Joe’s pumpkin pie spice — besides the usual ingredients, it also includes some citrus peel and cardamom. Not a huge deal if you can’t find it, just use your favorite blend!
³ I’ve used 1% and Whole Milk with equal success.