Waffle Wednesday: Pumpkin Waffles

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I’ve made few different waffles after my first – belgian yeast waffle. I froze them once cooled. I’m thanking these frozen waffles for having a breakfast treat at my work desk, giving my kid another alternative breakfast aside from cheerios, and spending my weekend morning sitting in the couch while watching news with a coffee and toasted waffle (instead of standing on the stove trying to make something for breakfast). They actually made my life easier! Of course, pancakes could be frozen too but I never thought of freezing these breakfast staples until I made waffles and there’s just really something about toasting for breakfast.

Anyway, I decided to post different waffles I’ve made on Wednesdays (I actually just made total of 3). This recipe is from Smitten Kitchen.

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These are close to pancake, they got baking soda and powder.

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The eggs were separated. I whipped the egg whites and folded with the rest of the mixture.

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They are not as crunchy as the yeast waffles but they are delicious.

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Great pumpkin flavor, maple syrup works best with these and they freeze and reheat very well. While I did like the belgian yeast waffles I made last time, they don’t freeze well (they developed some kind of sour taste after freezing). I freeze them on a baking sheet first until they are a bit frozen then store them on freezer bag.

“A waffle is like a pancake with a syrup trap.”
~Mitch Hedberg

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6 thoughts on “Waffle Wednesday: Pumpkin Waffles

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