Whilst we're savouring the last day of our long weekend, I thought I would make pumpkin waffles with choc-chips, cranberries & walnuts.
Autumn is nowhere to be seen at the moment, despite being almost 2 weeks into March. So, whilst these waffles sound perfect for brunch on a crisp morning...I made them with the air conditioning on...in bare feet and denim cut off shorts...watching a Taylor Swift interview, wishing it wasn't so hot.
I split the mixture in two....included choc-chips in both halves (of course!)...and added walnuts to one batch and cranberries to the other. Served with cookies and cream ice cream.
1 3/4 cups reduced fat milk
3/4 cup pumpkin puree (steamed pumpkin, blended smooth, cooled)
1/3 cup vegetable oil
2 large eggs
1/4 light brown sugar
2 1/4 cups plain flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup choc chips
Optional: 1/4 cup chopped walnuts, or 1/4 cup dried cranberries
1. Whisk milk (added gradually), pumpkin, oil, eggs until smooth and put aside
2. In a large bowl, crumble brown sugar to ensure smooth. Add flour, baking powder, baking soda, cinnamon & salt. Whisk to blend.
3. Add liquid ingredients from step 1 whilst stirring until smooth.
4. Stir in choc-chips and either walnuts or cranberries & let mixture sit for 5 mins
5. Pour batter into pre-heated waffle maker and cook according to waffle maker instructions (I use the Cuisinart Waffle Maker)
6. Serve still warm with ice cream (or mascarpone) and extra walnuts/cranberries sprinkled on top
Waffles freeze well in sandwich bags. They can be defrosted in the microwave, then put under grill for a little bit to make them crispy again. Tranlsation: instant brunch available on hand for any time you want to read the paper in your pajamas and not worry about cooking :)