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After much work refining the original recipe, I now have a superior all-metric version that will knock your socks off.

While I know many people will not be inclined to grab some scales and weigh everything out, those of you who do are in for a taste experience.

Enjoy.

I’ve been working for a while now on the new version of the recipe, and I’m getting very close to finishing it up.

The goal has been to greatly simplify the steps, while also making an even better waffle than before. Now, except for the need to melt some butter, everything can just be combined in a single bowl, without the need for whipping/warming/babying. Mix it the night before you want to make your waffles, let it hang out on the counter, and you’ll have an insanely amazing batter waiting for you in the morning.

So below is the latest experiment (of many that I haven’t posted). It’s still in metric, as that’s how I cook, but I’ll ultimately post an English unit version.


Ultimate’er Pumpkin Waffles

INITIAL MIX:
100g bread flour
1.0g dry yeast
250g whole milk (cold)

ADDITION #1:
181.5g bread flour
12.5g salt
2.5g cinnamon
2.2g ginger
0.75g clove
0.95g freshly grated nutmeg
169g egg (cold)
381.5g canned pumpkin

ADDITION #2:
156.5 milk (cold)
90.5g melted butter (warm, not hot)

1. In a large bowl, stir together the 100g bread flour and 2g yeast. Add the 250g of cold milk, and stir to blend.

2. Add all the ingredients in “Addition #1″ to the flour/yeast/milk mix. Stir to blend in all the flour, but don’t overmix. There may still be some small lumps.

3. Add the final addition of milk and butter. Stir to incorporate them thoroughly into the batter.

4. Cover the bowl in plastic wrap and let it sit overnight on the counter, at room temperature.

The next morning, you’re set. Don’t stir the batter at all. Just pour it onto the hot iron, and get ready to eat your waffles.

The above recipe makes 5 7″ round “Belgian” waffles. Cook time is a little longer than the usual waffle, because pumpkin has a lot of fiber that retains moisture. So while my regular waffles cook in about 3mins45secs, this one takes 4mins25secs.

I’m nearing completion of a completely revised pumpkin waffle recipe! It will be just as pumpkiny as the current incarnation, but the internal and external textures will be vastly improved. The spices will be adjusted, and the mixing process, too, will be streamlined.

When I first wrote the recipe, now 4 years ago, I’d put a tremendous amount of work into hybridizing other recipes, refining, and improving upon their approaches. That made for an excellent waffle, but I’ve learned A LOT about baking and waffle recipe history, since then. Living on-and-off in Paris for three years, while working on http://www.parispatisseries.com/, gave me profound insights into ingredient proportions. While doing in-depth research into waffle history (and penning most of what is now on wikipedia for waffles http://en.wikipedia.org/wiki/Waffle), opened my eyes to a number of incredibly valuable waffle techniques of the last 600+ years.

Best of all, I’ve been “studying” maple syrup, importing many of the finest award-winning varieties from Vermont and New Hampshire. I can now suggest what I believe to be the perfect pumpkin waffle and maple syrup pairing.

For anyone who loves the current version of the recipe, fear not. I will keep that version easily accessible.

Stay tuned, in the coming weeks, for the new recipe!

So I think I’m going to have to have my pumpkin waffles for dinner tonight. Sure, I probably eat them most Saturday nights anyway, but tonight is Halloween; it seems fitting.

I’m so excited about the month ahead, too! I already posted about it yesterday, but I just love that it’s the height of pumpkin season in general, so it’s also the height of pumpkin waffle season! If only people could ditch the need for pumpkin pie and just eat pumpkin waffles instead, Thanksgiving would be even better.

Sarah T., a visitor to the blog, suggests that buttermilk syrup be paired with the pumpkin waffles. I have yet to try it, but here is here recipe…

Heat on stove until boiling:
1/2 cup sugar
1/2 stick butter
1/4 cup buttermilk (or milk w/ vinegar)

Remove from heat and add:
1/4 tsp. Baking soda
1/4 tsp. Vanilla

It’s truly prime pumpkin waffle season . . . the period from Halloween through Thanksgiving. I hope lots of awesome waffles are baked-up. And too bad waffles would make a bad trick-or-treat treat, else I’d love handing them out to the kids :)

I’ve long been making my waffles, freezing them and then defrosting them in the days that follow. Much of that time was during the tenure of the previous incarnation of the recipe, so I was interested to see how the “new and improved” version would hold up. The answer . . . very well. Since the texture is more subtle than its predecessor, it’s full awesomeness is not as resilient, post-freezer, but I’d say it’s nearly 90% of the day-of/fresh experience. Added to that is that it is the “ultimate”, so even if freezing takes it slightly off its heights, I still believe it’s the best around.

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