Pumpkin Spice & Currant Waffles
October 26, 2016
"Recipe source: local newspaper"
- Serving Size: 1 (224.2 g)
- Calories 421
- Total Fat - 22.9 g
- Saturated Fat - 4.6 g
- Cholesterol - 110.9 mg
- Sodium - 568 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 1.5 g
- Sugars - 18.1 g
- Protein - 9.5 g
- Calcium - 107.7 mg
- Iron - 1.6 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat oven to 200 degrees F.
Heat waffle iron to manufacturers directions. When iron is heated spray with nonstick cooking spray.
In a large bowl whisk together the dry ingredients (flour -salt), stir in the pumpkin and currants (or raisins).
In a separate bowl whisk together the wet ingredients (buttermilk - vanilla and egg yolks). Stir wet into dry mixture.
Beat egg whites in a bowl of an electric mixer until soft peaks form; fold into batter.
For each waffle, spoon (or pour) a generous cup of the batter into the heated waffle iron, close iron and bake until waffle is crisped and golden. Remove the baked waffle and put into the oven directly on the oven rack. Repeat with remaining batter making about 4 or so waffles depending on the size of your waffle iron.
To serve, top hot waffle with a pat of butter. Sprinkle plate with pecans and pie spice and serve with warmed syrup.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a vegan version of the recipe, substitute the eggs for an egg-replacement product.
- For a sweeter version of the recipe, increase the granulated sugar to 1/2 cup.
- Replace the pumpkin puree with mashed sweet potato for a sweeter flavor and added nutrition. The sweet potato adds vitamins A and C, as well as dietary fiber.
- Replace the currants with dried cranberries for a tart, fruity flavor. The cranberries add a boost of antioxidants, as well as vitamin C.
Chocolate Chip Waffles Add 1/2 cup of semi-sweet chocolate chips to the dry ingredients and proceed with the recipe as directed.
Apple Cinnamon Pancakes - These pancakes are a great addition to the pumpkin spice and currant waffles. The combination of apples and cinnamon will bring out the flavors of the pumpkin spice and currants, while adding a delicious sweetness to the dish. The pancakes are also a great way to add some extra texture to the meal.
Maple Bacon French Toast: This sweet and savory dish is the perfect accompaniment to the Apple Cinnamon Pancakes. The maple syrup and bacon add a delicious salty-sweet flavor to the French toast, while the sweetness of the apples and cinnamon in the pancakes will complement the dish perfectly. The crunchy bacon will also provide a great contrast to the soft pancakes.
Q: How do I make the waffles crispy?
A: Preheat your waffle iron and spray it with nonstick cooking spray before adding the batter. Close the iron and bake until the waffle is crisped and golden. You can also put the baked waffle in the oven directly on the oven rack to make it extra crispy.
Q: How do I store waffles?
A: After cooking, let the waffles cool completely and then place them in an airtight container or zip-top bag. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, place the waffle in the toaster or oven until it's warm and crispy.
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Pumpkin pie spice is a mix of ground cinnamon, nutmeg, ginger, cloves and allspice. This blend of spices was popularized by the pilgrims in the 17th century, who brought it to America from England.
The first waffle iron was invented in the 17th century by Dutch inventor Cornelius Swartout. It was a two-sided metal plate with a handle that was heated over an open fire and used to make waffles.