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
100g bread flour
1.0g dry yeast
250g whole milk (cold)
181.5g bread flour
0.95g freshly grated nutmeg
169g egg (cold)
381.5g canned pumpkin
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.