Pumpkin chocolate-chip waffles
Wednesday, January 13, 2010
I decided to post my waffle recipe here to share with everyone. I have NO nutritional info, I haven't plugged it into the SP thingy...I know I should. I make these for the kids with some minor differences and they have came out awesome each time. A little time consuming, but ohhh so worth every minute.
1/4 cup light brown sugar
1 1/4 cups all-purpose flour (I use all whole wheat flour and I only use 1 cup of flour and 1/4 cup of wheat germ)
1 1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 tsp cinnamon
2 tsp ground ginger
1/8 tsp nutmeg
2 large eggs--separated
1/4 cup whole milk*** see below
1/3 cup buttermilk** I almost always use all skim milk instead of what is called for. I never buy whole milk, just 1/2% and skim. As for buttermilk...I make my own by adding a tbsp of lemon juice to the skim milk.
3/4 cup solid-pack pumpkin....I use organic pumpkin for Trader Joes I have used Libby's but the kids noticed a difference....I was a tad surprised with that.
3 1/2 tbsp unsalted butter, melted and warm
1) Combine all dry ingredients in a large bowl: whisk to blend. The waffles are spicy, so if you're not a big spice fan, cut the quantities in half *****I find the amount of spice just right, the kids do not find them spicy at all.
2)Separate the egg: yolks go in a med. bowl and whites get set aside in a smaller bowl.
3) Add pumpkin, milks to teh egg yolks. Whisk to blend and set aside.
4)Whip egg whites with a hand mixer on high until stiff peaks form about 2 minutes. set aside.
5)Pour warm butter into the yolk/milk mixture. As you pour, whisk to combine. this is crucial for keeping the butter from firming up on contact with the cold milk9s) in the bowl.
6) Add all of the pumpkin mixture to the dry ingredients and slowly mix them together until just combined. The batter is THICK, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. (very cool) Do not over mix, as doing so will toughen the waffle texture....(true)
*** this is where I will add in 1/4 cup of mini-chocolate chips and a handful of chopped walnuts or pecans.
7) Plug waffle iron and set the temp as desired. Higher temp. tend to work best.
8) Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. GENTLY FOLD them in until no white bits are obvious.
9) Once the waffle iron is heated you're ready to pour the batter. Takes about 2 minutes in the waffle maker I have.
The batter is VERY THICK. I don't pour it, it has to be scooped and I will take a butterknife and softly spread the batter over the little groovy things in the waffle iron.
I googled recipes for pumpkin waffles and it took me to this recipe. It has been great each time. I can't remember what website though :( atleast I printed it off before I lost the website!!
here's that info! This recipe will make 12-13 waffles. 2 waffles per serving
Total Fat 7.4 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.1 g
Cholesterol 19.7 mg
Sodium 121.7 mg
Potassium 177.9 mg
Total Carbohydrate 31.9 g
Dietary Fiber 2.2 g
Sugars 2.3 g
Protein 3.8 g
Vitamin A 100.7 %
Vitamin B-12 1.4 %
Vitamin B-6 1.8 %
Vitamin C 2.9 %
Vitamin D 1.0 %
Vitamin E 2.4 %
Calcium 5.5 %
Copper 3.5 %
Folate 1.4 %
Iron 10.3 %
Magnesium 3.6 %
Manganese 18.8 %
Niacin 7.6 %
Pantothenic Acid 2.2 %
Phosphorus 3.7 %
Riboflavin 8.6 %
Selenium 1.7 %
Thiamin 9.6 %
Zinc 1.4 %
**** I TOTALLY FORGOT TO MENTION The nutritional info DOES NOT include the mini-chocolate chips or the walnuts/pecans. Those 2 items are my add-ins and jsut forgot to look them up.