Tuesday, November 16, 2010

187. Pumpkin Pecan Waffles, Moist

My mother never liked waffles. In fact, she didn't even like to smell them cooking, so my dad  made them. He used our General Electric double waffle iron. I loved to watch him spoon the batter onto the hot, oiled grids. When my dad closed the two lids, the batter would invariably ooze out a bit and steam would drift into the air.

If the lid was lifted too soon, the waffle would stick and sometimes pull apart, but eventually the finished golden waffles would be pulled off of the hot iron.

I can still picture those little squares drizzled with butter and syrup; what a wonderful way to start a Saturday morning.

The aroma of waffles baking on a Saturday morning smells wonderful to me and reminds me of my childhood and I am grateful my dad stepped in to make our breakfasts special. I don't know what happened to that old waffle iron, but I assume a frayed cord made it too dangerous to use and it was probably thrown out.

The recipe for Pumpkin Pecan Waffles produces a more moist, nutritious and flavorful waffle.

If the waffles are refrigerated, they may be re-crisped in a toaster. (The waffles pictured below were made in a Belgian waffle iron. They are larger and have deeper sections than a traditional waffle iron).

 Pumpkin Pecan Waffles

1/4 cup light brown sugar
3 Tbsp. cornstarch
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
1-2 tsp pumpkin pie spice
1/2 tsp. freshly grated nutmeg (optional)
2 large eggs
1 cup soy milk (or regular milk)
1 cup canned solid-pack pumpkin
1/2 C pecan, chopped
4 T margarine, melted (Smart Balance)

Lightly oil a Belgian waffle iron* with vegetable oil, and set it to the desired temperature.
*A regular waffle iron may be used; this will result in more waffles and less baking time.

Combine brown sugar and cornstarch in a large bowl. Add the remaining dry ingredients and combine well. Separate eggs. Add pumpkin and soy milk to the egg yolks. Whisk to blend and set aside.

Whip egg whites with a hand mixer on high until stiff peaks form; set aside.

Pour and whisk melted margarine into the pumpkin mixture. Add chopped pecans.
Add the pumpkin mixture to the dry ingredients, and mix them together until just combined.
Gently add the beaten egg whites to the pumpkin mixture. Fold whites gently but thoroughly.

Add batter to prepared waffle iron. Bake until done, about 4 minutes. Makes 7 Belgian waffles.
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