Breakfast. It’s not just for breakfast.

Pumpkin Waffles

They say that breakfast is the most important meal of the day. I say, I don’t care what time of day it is. It makes for some of the best and easiest meals. Hearty, satisfying and just plain yummy.
With my son home from the Navy I have an extra mouth to feed and it’s a loud and constantly hungry one. My youngest daughter, Faith, is a vegetarian so making meals that will satisfy us all is not always easy. Honestly, she gets left behind some between her work, college and the fact that we are meat lovers. So when she tells me that waffles sound really good. I run with it.
I had just cleaned the kitchen preparing for the contractor coming in the morning to redo my back splash behind my stove so I wanted to keep things easy.  Breakfast it is!!!

So Faith wants waffles. What else to feed a family of 5? And I don’t want regular waffles. I want something better. Now I decided on my menu:

Pumpkin Waffles
Fried Potatoes
Scrambled eggs
Sausage
The sausage is simple, just store bought links, thrown in a pan and browned.
The perfect fluffy scrambled eggs an be a bit tricky and I will go into that more in a later post. Same with the potatoes. They are simple but elude a lot of us.
Today is about the waffles.
Yummy warm, sweet, hearty perfect for winter pumpkin waffles.

Pumpkin Waffles

This makes a pretty big batch. I made extras and wrapped them individually for the family to have for a quick breakfast the next day.
4 cups flour
1/2 cup sugar
2 teaspoons ground ginger
1 heaping tablespoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
6 eggs
3 1/2 cups milk
1 15 ounce can pumpkin puree
1 cup (2 sticks)  melted butter, cooled
Begin heating waffle iron.
In large bowl combine flour, sugar, ginger, cinnamon, nutmeg, cloves, salt, baking powder and baking soda. Mix well. I find using a whisk works best. It help to mix and keeps the flour airy.
In another bowl beat the eggs. Add the pumpkin and mix until it’s all combined. Slowly add milk a little at a time mixing well to keep clumps of of pumpkin from forming. Now stir in the butter.
Add the egg mixture to the flour mixture. Make sure to mix it will. It’s ok if there are a some lumps in it.
Spray your waffle iron with non stick spray and add the batter. The size of your waffle iron will determine how much batter you add. I have more of a round belgian style iron which is a small/medium size and used about 1/2 cup.
Now just close your waffle iron and let it work its magic! Remember to wait until you don’t see anymore steam coming from your iron before taking them out.
That’s all there is to it!
I also made some fried potatoes. I used 10 yukon gold potatoes and threw them in the microwave the bake most of the way. While they are cooling dice 1 onion and add to a pan with a small amount of olive oil. Chop 4 cloves of garlic and add to onion. Saute until translucent then remove to a bowl. Once the potatoes are cool cut them into large bite size pieces. Turn your pan to medium high heat that had the onion and garlic in. Add the potatoes and sprinkle with salt and pepper to taste. Because the potatoes are already cooked all you are doing is browning them. Doing them this way makes sure they are cooked and speed up the time. It also helps to cut down on the oil used.
Once the potatoes are browned stir and brown the remaining sides to your preference. Add back to the pan the onion and garlic until they are hot and that’s it!
You can also use garlic and onion powders. If you do it this way don’t add them until near the end so they don’t burn. There is nothing worse than burnt garlic!

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