I am really picky about eggs. I used to hate them in every way, but in showing some personal growth, I will now eat dippy eggs (aka sunny side up) and frittatas that contain lots of cheese. I still say that if there is a hell, they will serve me egg salad sandwiches, which combine my two vehement hates of cooked egg yolks and mayonnaise, not to mention eternal hellfire. On a recent road trip to Cincinnati, I saw a billboard warning: HELL IS REAL. So, I better stop being so judgmental, or an eternity of egg salad sandwiches awaits me.
Eternal damnation aside, my non-love of eggs has inspired a devotion to waffles and pancakes. When I had a little bit of canned pumpkin leftover, this was the perfect recipe to use it up. Also great as a turkey-day breakfast. Although the photo shows syrup as a condiment, I liked them best with just a little bit of butter.
Pumpkin waffles, from Gourmet
Makes 8 waffles (in my waffle maker, don't know about yours)
1 1/4 cups flour
2 tablespoons plus 2 teaspoons (aka 1/6 cup) brown sugar
1 1/8 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cloves
2 eggs
1/2 cup milk
1/2 cup buttermilk
1/2 cup canned pumpkin
3 tablespoons melted butter
Preheat oven or toaster oven to 250 degrees or "warm."
Sift together the dry ingredients: flour through cloves. Whisk the eggs in a large bowl, then add the milk products, pumpkin and butter. Slowly whisk in the dry ingredients until just combined. Pour into your waffle maker as you would normally make waffles, keeping the early batches warm in the oven until all the batter is used.
If you're making this just for two people, you'll likely have leftovers. They are still perfectly delicious after refrigeration and then a turn in the toaster.
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