PUMPKIN-PECAN WAFFLES WITH APLE-CRANBERRY BUTTER
Steps:
- To make the maple-cranberry butter, in a small saucepan over low heat, combine the cranberries and maple syrup and cook, stirring frequently, until the cranberries have softened and popped, about 5 minutes. Let cool, then place in a large bowl and add the butter. Beat with a wooden spoon until just combined. Cover the maple cranberry butter and refrigerate until ready to serve. Preheat a waffle iron In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until will mixed. In a large glass measuring pitcher, whisk together the milk, egg, and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy;p do not overmix. Stir in the pecans and transfer the batter back to the pitcher. When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into,l the corners and edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is soft, light, and springy, about 4 minutes. (The first waffle may not be perfect. Adjust the amount of batter and cooking time for the remaining waffles if necessary.) Transfer each waffle to an uncovered platter in a low oven to keep warm while you cook the remaining waffles in the same way. Divide the waffles among warmed individual plates. Using a small ice-cream scoop, place a ball of cranberry butter on top of each waffle and serve at once with warm maple syrup, if desired.
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