Description
Six working pumpkin-buttermilk waffles made without overnight yeast rise, served with softened maple butter.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Plain pumpkin puree, not pie filling
- 1 1/2 cups Buttermilk
- 2 eggs Large eggs
- 1/4 cup Unsalted butter, melted for batter
- 2 tablespoons Light brown sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Fine salt
- 4 tablespoons Unsalted butter, softened for topping
- 2 tablespoons Pure maple syrup for topping
Instructions
- Preheat waffle iron according to its maker. In one bowl whisk 2 cups flour, 2 tbsp brown sugar, 2 tsp baking powder, ½ tsp baking soda, 1½ tsp cinnamon, ½ tsp ginger and ½ tsp fine salt.
- In another bowl whisk 1 cup plain pumpkin puree, 1½ cups buttermilk, 2 eggs and ¼ cup melted cooled butter. Combine wet and dry just until no dry flour remains; avoid vigorous overmixing. Batter thickness and exact scoop await a kitchen trial.
- Lightly grease iron if maker recommends. Ladle in enough batter for the iron without overfilling; close and cook until steam diminishes and waffle is browned and releases cleanly, approximately 5 minutes per batch. Transfer to a rack rather than stacking. Repeat for approximately six waffles.
- Stir 4 tbsp softened unsalted butter with 2 tbsp pure maple syrup until spreadable. Divide across the six hot waffles. Record actual number, weight, iron setting and whether the butter separates.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 20 minutes mix/butter prep, six sequential five-minute waffle cycles in one iron. Actual batter volume and iron model alter count and total.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: One of approximately six waffles plus one-sixth of maple butter; iron size and actual yield pending