Recipe Review – Pumpkin Blender Waffles

My sister recommended these when I was visiting a few weeks ago. She got the recipe for these seasonal waffles from a blog she follows: Every Day Food Storage, which just got a new REAL website. None of this silly blog-ness anymore.

The niche for this website is on how to use basic food storage items as real food. She even has a “Magic Mix” which she uses for everything from baked goods to homemade cream soup. The recipes have the great benefit of providing not a usable recipe just for today, but on the dried food equivalents, as you’ll see in the recipe below.

I was skeptical that adding milk to whole wheat kernels and whizzing the whole thing up in a blender would actually blend everything to a useful consistency, but it was one of the easiest and quietest things my blender has ever done, even easier than most smoothies. We have lots of squash in our house, so there is generally some cooked orange puree in the fridge. If I do this again, I might add an extra 1/4 to 1/2 of a cup of squash and see if it would taste a little more pumkiny. Any winter squash puree will do, although they all impart a very slightly different flavor.

We all loved these waffles. They browned up nicely and had a smooth consistency, not like most whole grain waffles. We didn’t make the caramel sauce, but I used a little vanilla kefir (similar to yogurt) and some maple syrup and I had an almost perfect waffle. The addition of a few candied pecans would have pushed it to perfection, but most mornings to even get close is a winner.

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Pumpkin Blender Waffles

1 Cup Milk (3 T. Powdered Milk and 1 C. Water)
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
1/2 Cup Pureed, Cooked Pumpkin
1-1/2 t. Pumpkin Pie Spice
2 Tbs. Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing.

Caramel Syrup
3/4 C. Butter
1-1/2 C. Sugar
2 T. Light Corn Syrup
3/4 C. Buttermilk
1 t. Baking Soda
2 t. Vanilla
Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.

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One thought on “Recipe Review – Pumpkin Blender Waffles

  1. Glad you liked them. I was skeptical at first too, but they are good. Our winter squash collection isn’t as good as yours, but we’ll watch sales this year and hope for success next year.

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