Electric waffle irons have so any applications, these days. People are using them in so many interesting ways. For a couple of examples, I made calzones in my waffle iron a few weeks ago, and there’s the refrigerated cinnamon roll hack where you bake the rolls right in the waffle iron, then top with icing.
It’s fun to play with these kitchen gadgets, and if you are going to own one, you may as well get good use out of it.
We love breakfast for supper so I often get use of my waffle iron for more than breakfast and brunch.
Waffle and pancake batters are a snap to make at home out of ingredients you already have in the fridge and pantry. There’s no need for a special box of mix.
Once you make a batter like this, it is simple to customize it. Pecans, blueberries, and chocolate chips are just a few common additions. But you can be very creative, adding peanut butter, pumpkin puree, sour cream, or sliced bananas, and a host of various spices.
Given the time of year, I added pumpkin to this batch. I used pumpkin pie spice, and stirred up a butter-pecan sauce to top the waffles with. It felt a little decadent, and maybe illegal to eat for a meal. I’d venture to say it tastes a lot like dessert disguised as breakfast!
Enjoy food made fresh!
Pumpkin Waffles with Butter-Pecan Sauce
1/2 cup pecans, chopped
6 tablespoons butter, divided
1 cup brown sugar
1/2 cup half & half or cream
1/8 teaspoon salt (unless using salted butter)
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/8 teaspoon cinnamon
1/8 teaspoon salt
3/4 to 1 cup whole milk
1/2 cup pumpkin puree
Non-stick cooking spray
In a small skillet, melt 1 tablespoon butter over medium heat. Add pecans and toast for 4 or 5 minutes, stirring frequently.
In a small saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar, and half & half or cream. Stir over medium heat until sugar is melted and mixture begins to bubble. Stir in pecans and remove from heat.
In a medium mixing bowl, whisk together, flour, sugar, baking soda, pumpkin pie spice, cinnamon, and salt. In a separate bowl, whisk 3/4 cup milk, pumpkin puree, egg, and 1 tablespoon (melted) butter until smooth.
Add wet ingredients to the dry ingredients and whisk just until lumps disappear. Add additional 1/4 cup milk, a spoonful at a time, until you have the desired pouring consistency, if needed.
Preheat waffle iron on medium heat. Spray top and bottom plates of the iron with non-stick cooking spray.
Pour batter onto the waffle iron, pouring just enough to cover the bottom plate, leaving about 1/2-inch space around the edges to allow for the batter to spread when the top plate is closed. (The amount of batter for each batch will vary based on the size of the waffle iron).
Bring the top plate of the iron down to close the waffle maker. Cook on medium heat for approximately 4 minutes, or until waffle is golden brown and is cooked through. (Review manufacturer’s instructions for your particular waffle iron.)
Lift the waffle from the waffle iron. Repeat with remaining batter.
This recipe makes 2, 8-inch waffles and can be cut into a total of 8 wedges.
Serve with Butter-Pecan Sauce.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”