With the start of Fall (although you wouldn’t know it here in Seattle since it’s still been in the 80’s) , we are looking at ingredients that bring on the coming season and getting excited about them. Ludmilla really wanted me to make something with pumpkin this week, and even though it’s early, I decided on something easy to start off the beginning of our Fall here in Seattle. I LOVE waffles, and Ludmilla is not a big fan of waffles or pancakes or breakfast in general, but what the hell…it was my decision to make what I wanted with pumpkin so here we are!! I researched so many ideas and recipes and I think I came up with a super delicious, start to Fall breakfast ideas. I found a great recipe that I loved at the Pumpkin Waffles Blog. The combination of the pumpkin waffles, the chai butter and maple bourbon whipped cream was amazing and definitely would give you a different experience than we all are used to having with “regular” and sometimes “boring” waffles.
Pumpkin Waffles with Chai Butter and Maple Bourbon Whipped Cream
1/4 c. brown sugar
3 T. cornstarch
1 1/4 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. powdered ginger
1/4 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
2 large eggs
1 cup whole milk (I used half n half)
1 c. canned pumpkin
4 T. unsalted butter, melted and kept warm
Directions for the waffles
Lightly oil waffle iron and set to desired temperature.
Combine brown sugar, cornstarch, flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a large bowl and whisk to combine.
Separate eggs. Put yolks into one bowl and whites into another. Set aside. Whisk together egg yolks, pumpkin and milk. Set aside.
Whip egg whites in a kitchen aid until stiff and set aside. Add melted butter to egg/milk/ pumpkin mixture and mix well. Add to the dry mixture and mix well. Fold egg whites into the pumpkin mixture and mix until just combined. Do not over mix.
Pour batter into the waffle maker until half filled and cook until desired doneness. Hold in an oven at 250F to keep warm.
1/2 c. unsalted butter
8-10 T. chai latte concentrate (depending on your taste. I used Tazo Chai Latte Concentrate)
3-4 T. honey
2 T. salt
Whip butter in a kitchen aid until soft. Slowly add the chai, honey and salt. Adjust to your taste. If you want it sweeter or have more of a chai taste for your waffles, add more of each. Refrigerate until chilled.
Bourbon Maple Whipped Cream
I loved this idea. I changed it up a little bit but it turned out amazing. The original recipe was from Bobby Flay.
1 1/4 heavy cream
1/2 vanilla bean seeds scraped out and reserved
2 T. maple syrup
2 T. bourbon
2 T. cinnamon
Combine all ingredients in a cold mixing bowl and whisk until soft peaks form.
Beijos e Tchau!
Ludmilla and Marilyn Chudda