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Pumpkin Yeast Waffles

Have you ever had yeast waffles? I hadn’t until eating at 24 Diner with friends this past summer. It was like having beer in waffle form! And with brown sugar butter! I have never smoked pot, but feel like that is precisely what one would want after doing so. Skip the drugs and head straight for the waffles, kids!

Naturally, I’ve been wanting to make them ever since. Then it became fall and, naturally, I wanted to make some with pumpkin in them. (I also had some pumpkin left over from the napoleon incident.)

Oh, you’re already sick of pumpkin? Well, it’s not Thanksgiving yet, so hold tight for a few more weeks.

Nocturnal baking.

[sidenote comparison: new phone ^ vs. old point-and-shoot camera v]

yeasty bubbles!

Luckily another blogger posted the recipe for all I’ve ever wanted: Pumpkin Maple Yeast Belgian Waffles. Someday I’ll try baking without a recipe. (Hey, that could be an idea for NaBloPoMo!)

I simplified the title because 1) I don’t have maple extract and 2) the waffle maker is not Belgian-style, yet it totally didn’t matter. However, they are sweetened with maple syrup and are definitely lighter than typical waffles.


Pumpkin Yeast Waffles
adapted (barely) from Baking Obsession

Aside from being really easy in general, the nice thing about these is that you make most of the batter the night before, then add in the eggs, extract(s), and baking soda right before preparing them. And then? Then you have delightfully yeasty, spiced waffles that are fluffy on the inside and crisp on the outside. They’re not very sweet (a plus, IMO), but of course are perfect with maple syrup on top. Now I realize that I totally could have made brown sugar butter to go with these. Ah well.

1/2 cup lukewarm water
1 teaspoon granulated sugar
2 teaspoons active dry yeast
7 oz (1/2 can) canned pumpkin puree, at room temperature
1 1/2 cups warm milk
1/4 cup maple syrup (or honey)
1 stick (4 oz) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp sea salt

2 large eggs, at room temperature
1 teaspoon pure maple extract (I omitted)
1 teaspoon pure vanilla extract (I increased by 1/2 teaspoon)
1/4 teaspoon baking soda

The night (or at least 8 hours) before: In a large bowl, combine the water, sugar, and yeast. Let sit for 10 minutes, or until foamy. Whisk in the pumpkin puree, warm milk, maple syrup, and melted butter. Gradually whisk in the flours, spices, and salt until well-combined. Cover tightly with a sheet of oil-sprayed plastic wrap and let sit on the counter (not refrigerated) overnight.

The next morning: While preheating your waffle iron, beat the eggs in a small bowl. Add the eggs, extract(s), and baking soda to the waffle batter and mix well. Cook the waffles according to your waffle iron’s instructions. (I used a big ice cream scoop to neatly add the batter to the iron.)

If you’re planning to serve these to more people than just yourself, see the original recipe for a great tip.

Tip for my fellow single ladies and gents: cook up however many waffles you want to eat right then, eat them, and then continue cooking the rest. Place the finished waffles on a cooling rack. When they’re all done and cool, put them in a big (gallon-sized) zipper bag and store in your freezer. You can either reheat them in a toaster (if big enough) or in your oven for a few minutes at, say, 350F.

p.s. This made 10 waffles with an American-style waffle iron.