Pumpkin Pecan Belgian Waffles Food

DECADENT PUMPKIN PIE BELGIAN WAFFLES

Steps:

• Preheat a waffle iron.
• If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
• Melt the butter, set aside.
• In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
• Using a rubber spatula, or handheld electric mixer, mix together well.
• Stir in the flour, baking powder and baking soda.
• The mixture will be thick and a little lumpy.
• Don't try to smooth it out; just mix until the ingredients are incorporated.
• In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
• Add the liquid ingredients to the pumpkin mixture and stir until combined.
• Fold in the melted butter.
• Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
• Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
• If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
• Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.

OVERNIGHT PUMPKIN PECAN WAFFLES

Steps:

• Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
• In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
• Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
• Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

PUMPKIN WAFFLES WITH MAPLE-PECAN CREAM

Steps:

• In a large bowl, stir together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
• Make a well in the center of flour mixture.
• In another bowl combine eggs, milk, pumpkin, and melted butter.
• Add pumpkin mixture all at once to flour mixture.
• Stir just until moistened (batter should be slightly lumpy).
• Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions.
• Close lid quickly; do not open until done.
• Bake according to the manufacturer's directions.
• When done, use a fork to lift waffle off grid.
• Repeat with the remaining batter.
• Serve warm with Maple-Pecan Cream-in a medium saucepan melt 1 tablespoon butter over medium heat.
• Add 3/4 cup coarsely chopped pecans.
• Cook and stir for 1-2 minutes or until pecans are toasted.
• Stir in 1 1/2 cups pure maple syrup and 1/2 cup whipping cream; heat through.

SPICED PUMPKIN WAFFLES

Steps:

• Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
• In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
• Gently fold in the flour mixture.
• Cook according to your waffle iron directions.
• I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
• They come out a nice deep, golden brown.
• These are great with a little bit of syrup, but would also be great with honey butter.