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January 15, 2008

pumpkin waffles

Filed under: Uncategorized — by Rachel @ 1:48 pm
Tags: ,

My school has Belgian waffle irons, and since I had all the ingredients to make these pumpkin waffles from the PPK, I thought I would whip the batter together in my room and take it to the cafeteria to cook ’em up. I halfed the recipe and made a few substitutions (subbed soy yogurt for some of the oil and kind of estimated how much pumpkin to put in the batter). This yielded a chewy waffle that insisted on coming apart when you tried to take it out of the iron, and I had to leave it in about a minute longer than the built-in timer suggested to get it to be pretty like the one in the picture above. The moral of the story? 7 1/2 oz. of pumpkin puree does NOT equal a scant cup of pumpkin. The cafeteria smelled so good when the waffles were cooking, though. I’m going to publish the original recipe here, because I’m pretty sure it should yield good-textured waffles if you actually follow the directions.

2 1/2 cups all-purp. flour (I used white spelt)
1/3 cup turbinado or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.


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