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Categories:
butter butter bacon maple syrup all-purpose light brown sugar baking powder baking soda salt ground cinnamon ground ginger ground cloves eggs milk buttermilk pumpkin butter
Viewed: 29 - Published at: 6 years agoIngredients
- FOR THE BACON MAPLE BUTTER:
- 2 sticks Unsalted Butter, At Room Temperature
- 8 slices Well Done Bacon, Chopped Finely
- 3 Tablespoons Maple Syrup
- FOR THE PUMPKIN WAFFLES:
- 2-1/2 cups All-purpose Flour
- 1/3 cups Light Brown Sugar
- 2-1/4 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cloves
- 4 Eggs
- 1 cup Whole Milk
- 1 cup Buttermilk
- 1 cup Canned Pumpkin
- 6 Tablespoons Melted Butter
Method
- For The Bacon Maple Butter:
- In a stand up mixer, beat the butter and chopped bacon until combined. Add the syrup and mix well. Transfer to a small dish and keep in the fridge until ready to use.
- For The Pumpkin Waffles:
- Preheat the waffle iron according to manufacturer's instructions.
- In a medium-sized bowl sift together the flour, sugar, baking powder, baking soda and spices.
- Whisk the eggs in a large bowl. Add the milk, buttermilk, pumpkin and butter. Whisk until smooth and well blended. Whisk in the dry ingredients until just smooth. Make sure that you don't over-work it.
- Brush the waffle iron with canola oil or non-stick spray. Pour enough batter onto the waffle plate and spread to fill the space. Close the waffle maker and bake until golden and firm.
- It's a good idea to keep a tray in a warm (250 F) oven and transfer the cooked waffles to it while you repeat with the remaining batter.
- Serve waffles warm with a scoop of bacon butter on top and drizzled with extra maple syrup.
- Recipe for Pumpkin Waffles with Bacon Maple Butter adapted from Epicurious.
