I’ve been scanning other pumpkin recipes online and taking a look at what people have to say about them. One consistent comment is something along the lines of, ”they’re not crispy like a waffle’s supposed to be.” I laugh when I see that because pumpkin is notorious for rendering anything it’s in fairly chewy; it’s a product of the fiber in the pumpkin, and it’s generally considered a very desirable property. While there are ways to make baked goods crispy, when using pumpkin puree, that generally required either a lot of sugar, a lot of fat, high temperatures, or limited use of the puree . . . or a combination of two or more of these factors.
However, there should be a way to make crisp pumpkin waffles with pumpkin puree . . . just remove the fiber. Basically, we need to extract the juice and leave the fiber behind. You can do this by juicing an actual pumpkin in a juicer or by putting a bunch of puree in a clean towel/cheesecloth and squeezing out the juice.
Here’s a recipe I’ve heavily adapted from this finecooking.com regular waffle formula that I think will get us that crispy pumpkin waffle. I’ll let you know how it goes…
- 160g all-purpose flour
- 28g cornstarch
- 25g light brown sugar
- 3.0g salt
- 4.8g baking powder
- 2.4g baking soda
- 2.3g salt
- 3.0g cinnamon
3.5g ginger
0.5g cloves
0.6g freshly grated nutmeg - 240g buttermilk
- 160g pumpkin juice
- 112g unsalted butter, melted and warm
- 2 large eggs, separated with white beaten
I had no idea there was a blog devoted to waffles entirely. I think I´ll be reading you daily. Please don´t stop posting?