|Much better than the pumpkin eggnog|
Moving along with our eggnog supply, we came to pumpkin. Again, this was not one of K's taste test favorites. I thought that like many pumpkin items, it tasted more like "pumpkin pie spice" than pumpkin. Muffins or cake would have been an easy option, but K has a favorite pumpkin muffin/cake already, to the tune of at least 6 batches since mid-October, so we looked further.
Remembering a recipe we tested for the The Blue Bottle Craft of Coffee, K suggested that we modify their Zachte Waffles. So we did, taking out the sugar, substituting pumpkin eggnog for half and half, reducing the number of eggs and changing the spicing. These are make in the morning, no egg-separating needed waffles. As much as I enjoy the make the night before and let rest or egg whites separated and folded in gently versions of waffles, these are quicker and a much more K-friendly project.
Pumpkin Eggnog Waffles (modified from The Blue Bottle Craft of Coffee Zachte Waffles)
Makes 8 waffles
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
2 1/2 cups pumpkin eggnog
7 tablespoons unsalted butter, melted
freshly grated nutmeg to taste (optional, depending upon the spicing of your eggnog)
Preheat your waffle iron. We butter our iron right before adding the batter or have stuck waffles, but your iron may vary.
In a large bowl, combine the flour, baking powder and salt and mix well.
In a separate bowl, combine the egg and eggnog and whisk to blend. Combine wet and dry ingredients and stir until just combined. Gently stir in the melted butter. Grate in nutmeg. I like a lot. Pour into a pre-heated waffle iron and cook until slightly browned and crisp.
Serve immediately. I like mine plain or with butter. K likes maple syrup or powdered sugar.
I recommend freezing leftover waffles and pancakes for easy weekday breakfasts. Simply reheat in the toaster.