These pumpkin waffles are pretty much the definition of Fall, especially when paired with this cranberry syrup. Be sure to get the pure maple syrup because it tastes so much better! I also added some chopped pecans to the top to make it even more festive.
In the picture you may notice some powdered sugar that Matt sprinkled on top...but if I were you I'd leave this out because I didn't think it went well with this recipe and made it a little too sweet with the syrup. Matt on the other hand preferred it this way, so I'll leave it up to you.
Hope you enjoy this recipe for a comforting autumn breakfast!
from Williams-Sonoma Breakfast Comforts cookbook
2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp fine sea salt
5 Tbsp unsalted butter, cut into tablespoons, chilled
1 & 1/2 cups whole milk
1/2 cup canned pumpkin puree
2 large eggs
1 - Preheat oven to 200 degrees Fahrenheit and have ready a rimmed baking sheet. Preheat a waffle iron.
2 - In a food processor fitted with the metal blade, pulse the flour, sugar, baking powder, cinnamon, ginger, and salt together until combined. Add the 5 tablespoons butter and pulse about 10 times, until the mixture looks like coarse bread crumbs with small pea-size pieces of butter. Transfer to a large bowl. (Or, alternatively, in a large bowl, sift together the flour, sugar, baking powder, cinnamon, ginger and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture looks like coarse bread crumbs with some small pea-size pieces of butter.)
3 - In a medium bowl, whisk together the milk, pumpkin puree, and eggs. Add to the flour mixture and whisk just until combined, but still a little lumpy.
4 - If your waffle iron is not nonstick, lightly oil the grid. Ladle some of the batter over the grid, close the lid, and cook until the waffle is golden brown, about 4 minutes. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter.
Pure maple syrup, 1 cup
Fresh or frozen cranberries, 1 cup
2 Tbsp sugar
In a saucepan, combine 1 cup fresh or frozen cranberries, 1 cup pure maple syrup, and 2 tablespoons sugar and bring to a bowl over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries have popped, about 5 minutes. Transfer to a serving pitcher and serve at once with the waffles.