Every time I find a pretty good online version of a new waffle, I find that Dorie Greenspan, in her great book Waffles, from Morning to Midnight, has gone one better. This recipe is largely from an Epicurious listing, but I've added in a few of Dorie's nuances. She uses the same spices you'd expect in pumpkin pie, but pours dark rum into the mix "for extra flavour and a little mystery."
- 2 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon freshly grated cloves
- 4 large eggs
- 1 cup whole milk
- 1 cup well-shaken buttermilk
- 1 cup canned solid-pack pumpkin
- 2 TBsp dark rum
- 3/4 stick (6 tablespoons) unsalted butter, melted
- Whisk the dry ingredients in a medium bowl
- In a large bowl, Whisk eggs,then whisk in milk, buttermilk, pumpkin, rum and butter until smooth
- Unlike most waffle recipes, Whisk the dry ingredients into the wet
