Yesterday was the last glorious day of a three-day weekend, and it dawned (and by dawned I mean David and I graced the day with bleary eyes at 11:00 AM) sunny, which in January in Cincinnati is just about as much as you can hope for in a Monday. Not unlike many/most young people in the US right now, David and I are kinda strapped for the cash that would let us spend the remnants of the morning somewhere like Bluejay, or Greenup Street Cafe, eating food cooked for us and sipping coffee in even more of a lazy, blissed out state of being then we already were in. However, empty pockets are no excuse for an empty day or an empty stomach, especially when ingredients for waffles are lying around (not to mention a goofy husband + a crazy Pantoufle cat).
I feel like phony calling these Belgian Waffles, even though that is what the waffle maker advertises itself as. So I introduce to you, more accurately, my version of the Belgian/American hybrid: the Amergian wafel. Belgian waffles are made using a yeast batter, not a pancake batter, which is what gives the traditional Belgian Waffle its signature height, density and size. Originally what we know to be the Belgian Waffle was the Brussels Waffle, a name that was changed when Belgians realized that we Americans have no concept of geography outside of our country (and sadly, sometimes even state).
I love breakfast. Seriously, breakfast for any meal makes the day better. The fact that I have two enormous, foil wrapped parcels of frozen pumpkin walnut waffles in my freezer right now makes me excited, and hungry. Winter is a hard season in Cincinnati, partially because it gets so bleak, and partially because when its cold its a lot harder to find inexpensive things to do when you live in the city. Small things like fun, and ( at least mildly) healthy food that takes time to make (the ingredients for these waffles are beautifully minimalist) and likes to linger in large quantities so that you can enjoy it over a long-ish amount of time are perfect for winter in my world. Splurge on real maple syrup (pricey yes I know, but you don’t need much of it so it lasts!) and these suckers will make those 7:00 after – work dinner easy and fun. It might even feel like weekend breakfast on a Tuesday night if you play your cards right – and honestly, whats better than that.
3 1/2 cups milk
1 1/2 cups solidly packed pumpkin (not pre-spiced)
3/4 cup vegetable oil
4 eggs, slightly beaten
1/2 cup packed brown sugar
4 1/2 cups white, unbleached all purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1. Whisk milk, pumpkin, oil and eggs in medium-sized bowl, until smooth.
2. Crumble the brown sugar into a large bowl, to remove any lumps. Add the flour, baking powder, baking soda, cinnamon and salt. Whisk.
3. Add the liquid ingredients and whisk until combined and smooth.
4. Stir in walnuts. Let the batter sit for 5 minutes
5. Turn on your waffle maker and let it preheat for 5 minutes.
6. If you have a 4 waffle – waffle maker like me pour 2 cups of the batter into the center of the hot iron, use a spatula to spread out .
7. Let cook until the pre-timed setting beeps, or until the wafel’s are golden brown.
8. Eat right away with butter and syrup, or fruit and whipped cream, or chocolate chips and whipped cream, or chocolate chips/whipped cream/fruit/ syrup. No judgement.
* You can freeze uneaten waffles for a week or so. Any longer and I think they get freezer burned.
* This recipe was inspired by a Cuisenart recipe!