Hi. I hope you are all feeling more sprightly today than I do. Apparently, now I am 29, drinking 3/4 of a bottle of wine and 1 cocktail when out for dinner is enough alcohol to make the next day feel like there is a goblin in my head scratching his nails on a blackboard before taking a break to bulldoze into my grey matter.
Yesterday morning, when I was living my best life hangover free making pumpkin pie waffles in my pjs whilst listening to my favourite spotify playlist (which is a wonderful mix of Frank Sinatra and Justin Bieber), feels like a far away dream. But it did happen. These waffles did happen, as these blog friendly photos of me pouring maple syrup over bacon and them prove. Hmm bacon. Do you know what goes well with bacon. Pumpkin. Whether that pumpkin is stuffed with bacon and cheese and roasted (YUM) or pureed and popped in waffles, pumpkin and bacon is a dream team, so you should make these waffles y'all.
All my waffles recipes are based on this terrific recipe - sour cream and caramelized bananas - on A Beautiful Mess but with moderate amounts of tweaking. However I think their balance of wet and dry ingredients makes a great consistency of waffle.
I wanted to make pumpkin pie sort of waffles because a) I am a basic bitch and it is October so give me all the pumpkin spiced everything all the time please, and b) because I really love my boyfriend and he really loves pumpkin pie. :)
To make these very Autumn appropriate waffles you'll need:
4 tbsp Pumpkin pie filling/pumpkin or squash puree/ a pumpkin or squash ready to puree (I'll include how I made this below)
90ml milk
90ml olive oil (or vegetable)
1 large egg
2 tbsp of greek yoghurt
90g plain flour
30g cornflour
2 teaspoons of cinnamon
2 teaspoons of nutmeg
2 teaspoons of vanilla essence
3 tbsp of brown sugar
Streaky or danish bacon and maple syrup to serve
Method
1. Because I don't live in the US, and the pumpkin craziness is not as big this side of the pond, I had to make my own pumpkin puree. And confession. I actually used butternut squash. So really this should be called "butternut squash spiced waffles". Woops. But I think either would work. I roasted about 1/4 of a butternut squash (I was using the other 3/4 for dinner) with a healthy drizzle of olive oil, a pinch of nutmeg and a pinch of cinnamon. I left these to cool (actually popped them in the fridge overnight) and the next day mushed them with a pestle and mortar, spooning out the pulp and discarding any skin which didn't break down. You could do this, or you could just you know, buy some pumpkin pie filling.
2. Mix together all the dry ingredients in a big mixing bowl: brown sugar, flour, cornflour and spices. I know 2 teaspoons of cinnamon and nutmeg seems like loads so if you are worried maybe start of with just 1 spoon. These are nut a hint of spice sort of waffles, these could compete with a cinnamon roll, but that is how I wanted them. I wanted to smell the spices in the batter. If you want more of a hint, feel free to dial this back a chunk.
3. Beat the egg separately, and then add all the wet ingredients - milk, oil, vanilla essence, egg into bowl and mix together.
4. Finally, add your greek yoghurt and pumpkin (/squash) puree.
5. Add to waffle iron, wait until cooked, serve with some fried bacon and a drizzle of maple syrup. Enjoy them like the queen you are.
PS. I love me some waffles - a little less spiced, a little more Christmassy. Christmas morning waffles.
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