These golden, pumpkiny waffles have a touch of spice, which adds a nice and recognizable holiday flavor, but if you're a real pumpkin lover, you'll enjoy them without the spices as well. The hazelnut butter is delicious and festive (add some panfried turkey sausages and you've got Thanksgiving breakfast), but the waffles are also good-just not as dressed up-with butter and maple syrup. This batter also makes delicious pancakes.
- 2 1/2 cups unbleached all-purpose flour (see Note)
- 2 tablespoons sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup unsweetened solid-pack pumpkin purée (not pie filling)
- 2 eggs
- 3 tablespoons canola or other flavorless oil or nonstick spray
- Toasted Hazelnut Butter
Position a rack in the middle of the oven and preheat to 250 degrees F.
Into a large bowl, sift together twice the all-purpose flour sugar, baking powder, cinnamon, ginger, cloves, and salt. In a smaller bowl, thoroughly whisk together room-temperature buttermilk, pumpkin, eggs, and oil. Gradually whisk the pumpkin mixture into the dry ingredients; continue to whisk just until no lumps remain.
Heat a waffle iron according to the manufacturer's directions. Coat the iron lightly but evenly with nonstick spray. Spoon about 1/2 cup batter into the center of the waffle iron (the amount will vary depending upon the waffle iron; the iron should be no more than threefourths full) and close it. Cook until the waffle is crisp and done through, 3 to 4 minutes.
Remove the waffle from the iron (use a fork to pry it gently loose from the iron's grids, if necessary). Serve the waffle immediately, or keep warm in the oven. Repeat with the remaining batter.
Serve the waffles hot, accompanied with the hazelnut buffer.
Note: To measure the flour, stir it in the canister with a fork to lighten, then spoon into dry-measure cups and sweep level.
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