Tuesday, November 9, 2010

Pumpkin Waffles

We had pumpkin waffles for supper. 

I followed a recipe on www.epicurious.com that produced waffles with a custard-like taste.  The ratio of eggs, milk, pumpkin, and butter to flour is unusually high.  The thing I did not like was the way the waffles turned immediately limp and soggy when removed from the waffle iron.  Still, these were a unique and mostly enjoyable take on waffles.

A couple of weeks ago, I made a different pumpkin waffle recipe from Spark Recipes.  I was drawn to the convenience of making the batter the night before, and to the use of soy milk and wheat flour.  The texture and density of these reminded me of muffins in the shape of waffles. 

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