Pumpkin waffles with cinnamon honey butter

Pumpkin Waffles with Cinnamon Honey Butter

Well, Jim did it again.  Cooked us up a big batch of these pumpkin waffles, while I played sous chef and supervisor.  Yes, I’m very multitalented.  Okay, I admit there wasn’t all that much work involved on my end of things, but my cinnamon honey butter was quite tasty.  The waffles were good too, but we’ve gotten kind of spoiled by Emeril’s waffle recipe (sorry, AB!) and we just weren’t feeling that kind of love for these.

I did find that they made a yummy base for some delicious dulce de leche frozen yogurt, which I’ll be passing along soon.

{one year ago:  cinnamon popcorn}

Recipe:  Pumpkin Waffles with Cinnamon Honey Butter

(waffle recipe from Smitten Kitchen)

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Cinnamon honey butter (recipe follows)

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks.  Fold them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp.

Recipe:  Cinnamon Honey Butter

(from Picky Cook)

3 Tbsp. room temperature butter

2 Tbsp. honey

1/8 tsp. ground cinnamon

pinch of salt

Stir until fully incorporated and smooth.  Serve with pumpkin waffles.

Advertisement