Spiced Pumpkin Waffles
Maybe I was a bit of a brat when I was a kid. I mean, I didn’t get everything I wanted as I distinctly remember being jealous quite often of my neighbor’s abundance of toys (namely a GI Joe Jeep and later rollerblades) but I certainly marched to my own beat and did what I wanted, despite not always having what I wanted.
Meals were never big to-dos around my house growing up. This was largely because the kids complained about what was being served, all the time, especially if it was the dreaded spaghetti with homemade sauce. Oh the tantrums.
I distinctly remember being woken up one morning by dad cooking a huge breakfast in the kitchen, though, and I was supremely excited. These events didn’t happen often so this was a rare delicious treat. I made my way to the kitchen to see bacon and pancakes on a plate just waiting for me to wipe the sleep from my eyes so that I could consume them. Naturally I asked my father for some syrup. And of course, since breakfasts of the non-cereal and toaster pastry ilk were exceedingly rare in our household, we had none.
He drenched my pancakes in Karo syrup and sent me on my way to eat by myself in the living room. Oh the tantrum I threw. Of course the syrup tasted almost the same as the fake maple syrup a longed for to my young palate. I could not have, however, behaved more bratty in that moment. Instances like that are probably why big meals were so rare in my childhood home.
And would you believe that I now insist on having all my pancakes and waffles condiment free? Especially when the goods are flavored like these are – with pumpkin and cinnamon and all things delicious. Why would I want syrupy sweetness to overwhelm what is already so delicious?
But if I ever want to see a temper tantrum to rival my own Karo corn syrup induced one of decades ago I’d just have to merely suggest to the Omnivore a breakfast lacking in bacon or syrup – real MAPLE SYRUP. Yes, those two items are a must in his mind, which is probably why breakfasts are a rare treat in our household
Spiced Pumpkin Waffles (adapted from food.com)
Note: Alton Brown suggests for a crispier waffle, replace 1/4 cup of the flour with 1/4 cup cornstarch. I agree – it makes for a nice exterior!
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 pinch salt
- 2 eggs
- 1/4 cup firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 2/3 cups milk
- 4 tablespoons butter, melted and cooled
- Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
- In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
- Gently fold the went mixture in with the flour mixture.
- Cook according to your waffle iron directions.