REVIEW: Pumpkin Waffles October 01

[kima]

After making the delicious pumpkin pancakes posted here on the BB I was left with part of a can of pumpkin to use up!! Today we had the pumpkin waffles for lunch- wonderful. The cinnamon and cloves brought a wwarm spicy flavor and of course complimented the pumpkin perfectly. I loved this recipe and will surely make it again. My DH BTW considers pancakes and waffles to be his domain (I am not much of a breakfast cook) and he had to admit I done good!!

Had to come back and add the smily so Emilcat would know I recognize the poor grammar!!!

[SusanMac]

I feel so guilty having waffles or pancakes for lunch. But, I guess the vitamin-packed pumpkin is good justification! Thanks for the review.

[Terrytx]

We had these for breakfast this morning with the Hot Cider Syrup that Linda in MO posted. My, my these were fabulous!

[funnybone]

Originally posted by SusanMac
I feel so guilty having waffles or pancakes for lunch. But, I guess the vitamin-packed pumpkin is good justification! Thanks for the review.

I was surprised to learn that one serving of pumpkin (1/2 cup) had 5 g of fiber (according to Libby's). That's a reason itself not to feel guilty for eating them!!!!

[kima]

IMHO one should never feel guilty about when you eat something- what I mean to say is that dinner can be lunch and lunch can be breakfast and breakfast can be dinner and.....

[LesleyD]

Mmmm...I can't wait to try the waffles. I make a great pumpkin bread and I'm sure my kids and I will love these.

Thanks for the review.

[lhall]

I just did these this morning, except I made pancakes. I thought they were very yummy, even DD liked them. DH said they were just OK.

Curiously enough when DH told DD that she and mommy could make pancakes for breakfast I went looking in my old CL for recipes. In 1995 CL did a spread on hotcakes and had a pumpkin pancake recipe. Almost exactly the same with a slight variation in the spices and 2 egg whites instead of 1 whole egg.

Since we usually have waffles for breakfast on Christmas day I may make pumpkin waffles then too.

Leigh

[Leonard]

These waffles sound delicious. One question - can I use canned pumpkin and still have a good consistency to the batter??? I'd love any opinions. Thanks!

[Linda in MO]

Originally posted by Terrytx
We had these for breakfast this morning with the Hot Cider Syrup that Linda in MO posted. My, my these were fabulous!

Glad the hot cider syrup turned out well for you. I can't wait to try it out. Did you make any adjustments?

[CHRIST1NE]

I just made these for lunch today with Libby's 100% pumpkin. I didn't make any alterations to the recipe. I was a little dissappointed that they didn't rise like my other waffles usually do - they were actually quite flat. I don't think it was my baking powder because I used it recently for buttermilk waffles and they rose beautifully. The taste of the waffles was excellent though, not an overwhelming pumpkin flavor. I pulsed the walnuts in my food processor.

For those of you that made these with canned pumpkin, did you add any more flour? Were they flat ?

TIA

[CHRIST1NE]

I had waffles this am with the leftover batter. However, before cooking it, I added some more flour. Not sure how much I just sprinkled it on - maybe 1/4 cup and gently mixed it in. I also used a little more batter in the waffle iron - a slightly heaping 1/2 cup. Cooked them for 6 minutes. They were perfect and slightly crispy browned! They were still a little flat, but much better/higher than yesterdays, they seemed to have a more waffle like "feel" to them. Is it just my imagination, or could the extra flour have made that big of a difference?

[Terrytx]

No Linda, I made the syrup just as the recipe was written.

[Susan]

Made these for lunch today - yum! My girls loved them and ate 3 (!!!) each sans syrup (we were out)! I really liked these and will make them again. I made a double batch and froze the rest. Now I need to find that recipe for syrup that is being raved about on this thread.

~Susan~

Here's the link to the cider syrup in case anyone else needs it:
http://www.cookinglight.com/vbb/show...ot+cider+syrup

[Leonard]

Someone tell me what the heck I did wrong! I followed the recipe exactly with the major exception of using canned pumpkin. Other than that I did not alter the recipe. The waffles had the texture of "rubber'!! I bite into one and again I was almost able to "chew" it like gum!!!! Was it because I used canned pumpkin?? I definitely did not stir the batter to much. Although from the texture you would swear I overmixed it. Anyone else have this problem????

[JHolcomb]

I made these last night and thought they were good. The flavor was very good, and they were perfect with maple syrup and pecans. Had the leftovers for breakfast this morning (put leftovers in the toaster). Leonard, maybe you didn't cook them long enough. I found that I had to cook them for quite a while before the texture was good.

[tracey]

I made the waffles tonight and they were delicious. I used a can of pumpkin and did not follow the directions. Instead, I dumped all of the ingredients into a bowl and mixed it. I put the extra waffles in the freezer.

[AZLorena]

We made these this morning. They were wonderful. I used canned pumpkin. I also used skim instead of 1%, cut the oil down to 1 tsp, and used egg substitute. yum. I have left over pumpkin. Can you freeze leftover pumpkin? Does anyone know?

[Grace]

Yes, you can. I keep it in little 1 cup gladware containers. Very nice to have those on hand for recipes.

[AZLorena]

Grace,

Thanks for the quick reply. I think I will freeze it in little 1/2 cup quantities to make the waffle recipe again.

Lorena

[Peggy]

I made these waffles for brunch this morning and they were great! I used canned pumpkin, skim milk and added about 1/2 cup extra flour to the batter. They came out delicious. Froze the leftovers for a quick breakfast during the week.

Peggy

[RunnerKim]

Wonderful waffles! I used fresh pumpkin and followed the recipe. Although I did put the pumpkin and some of the milk into a food processor so the pumpkin wouldn't be one big chunk. I loved the flavor. I toasted some walnuts to go on top. Unfortunately there were no leftovers, next time I'll make a double batch!

Kim

[Alaina76]

I had to bring up this old thread because I finally tried these (actually we've had them 3 times in the last 2 weeks - once for dinner and twice for breakfast). They are SO good and I don't even really like waffles. Since I was using canned pumpkin, I added a couple of extra tablespoons of whole wheat flour. I also put a lot more batter on the iron than the recipe said and used skim milk instead of 1%.
This is definetly one of our favorites!

[Pony]

Bringing up an oldie. I made these for the first time yesterday. DH and I absolutely LOVED these waffles. We recently got our waffle maker and have only made these and the Blueberry Waffles from CL Complete. Not that we've made too many , but the pumpkin recipe is our favorite. The only change is I used Libby's Pumpkin. I had mine with walnuts and syrup, DH had his with butter, walnuts and powdered sugar. The color of the waffles were beautiful and the spices really shined through. I love the addition of the cloves. We did not get 8 servings out of this ( I think that is what it says??)

Michelle

[syzygy]

Would someone be so kind as to post the recipe for the panckes (and the syrup, too) if they have it?
I can't seem to access the link to the syrup recipe, and I can't find the waffle one, either...

TIA

[rinsav]

I think I made these waffles back when they first came out but I haven't made them since. I definitely need to make them again! One question...I probably will make them for dinner (LOVE breakfast for dinner!) and I'm wondering what's the best way to keep them warm. DH often gets home a bit later than he plans and I'm becoming a master at how to keep dinner warm. When I make pancakes it's easy cause I just put them in our pancake warmer and pop them in the oven on warm. However, with waffles, they lose their crispness if I use this method. What do you all recommend? Thanks!

[Linda in MO]

* Exported from MasterCook *

Hot Cider Syrup

Recipe By :Taste of Home, Oct/Nov '01, pg. 40
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 T. butter
1/2 t. lemon juice
1/8 t. ground cinnamon
1/8 t. ground nutmeg

In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

[Vicanddi]

Rinsav, I would just keep the waffle batter in the fridge until DH got home, and then make him a fresh waffle. They don't take very long to cook.

[rinsav]

Yeah, that's probably a good idea. That's the only thing I don't like about waffles...you have to eat them so quickly...they don't stay warm and crisp for very long. They're still tasty though!

[Pony]

Rinsav,
Do you have a toaster oven? That is how we reheat them, put them on toast and they tend to get a little crisp..but watch out for them!!!

syzygy, here is the recipe...Now that I look at it, it says it makes four servings, thank goodness, b/c all I remembered was 8, but that is how many waffles it makes. I was thinking there was no way it was 8 servings


Pumpkin Waffles
From Cooking Light

Top with maple syrup and chopped walnuts for a breakfast treat that tastes like pumpkin bread.

1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1 cup 1% low-fat milk
1/2 cup Pumpkin Puree
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.

Yield: 8 waffles (serving size: 2 waffles)

CALORIES 255 (20% from fat); FAT 5.7g (satfat 1.3g, monofat 1.5g, polyfat 2.3g); PROTEIN 7.4g; CARBOHYDRATE 44.1g; FIBER 2g; CHOLESTEROL 57mg; IRON 2.6mg; SODIUM 372mg; CALCIUM 237mg;

[rinsav]

Pony, good idea! Thanks!