Best Pumpkin Belgian Waffles With Cranberry Compote Recipes
DECADENT PUMPKIN PIE BELGIAN WAFFLES
These Belgian waffles may never replace pumpkin pie at a traditional Thanksgiving dinner, but they'll give tradition a good race. Like pumpkin pie, they are comforting, custardy and filling. They're made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Cooking time is however long your waffle iron takes.
Provided by Annacia
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a waffle iron.
- If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
- Melt the butter, set aside.
- In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
- Using a rubber spatula, or handheld electric mixer, mix together well.
- Stir in the flour, baking powder and baking soda.
- The mixture will be thick and a little lumpy.
- Don't try to smooth it out; just mix until the ingredients are incorporated.
- In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
- Add the liquid ingredients to the pumpkin mixture and stir until combined.
- Fold in the melted butter.
- Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
- Brush or spray the grids again only if subsequent waffles stick.
- Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
- Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
- If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
- Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.
Nutrition Facts : Calories 593.6, Fat 25.2, SaturatedFat 14.7, Cholesterol 154.7, Sodium 659.8, Carbohydrate 78.9, Fiber 1.8, Sugar 41, Protein 10.6
PUMPKIN BELGIAN WAFFLES WITH CRANBERRY COMPOTE
I've adapted this recipe so it is healthy and still very yummy. My kids think this is just the best treat. We make it sometimes on a lazy weekend morning. I make double the compote and save it for a sauce over yogurt
Provided by healthy mamma
Categories Breakfast
Time 15m
Yield 14 waffles
Number Of Ingredients 22
Steps:
- For the Waffles:.
- Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
- Beat together the milk, pumpkin, melted butter and eggs & egg white in a small bowl. Pour wet ingredients into dry ingredients. Mix together to make a slightly lumpy batter.
- Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
- For the Compote:.
- Put all ingredients into medium saucepan. Bring to a boil. Cook for 5 minutes stirring often. Reduce heat to medium-low, cook for another 5-7 minutes until cranberries cook down & skin starts to peel. Let cool for 5 minutes.
- makes about 3 cups compote.
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