Pumpkin Cardamom Waffles
As you may have noticed, my waffle obsession has no sign of stopping I hope you guys are tolerating it better than my family because I’ve been completely cut-off from my waffle iron. Ok, not totally, My daughter still lets me make her grilled cheese sandwiches in it but they will no longer eat waffles for breakfast. It’s cruel and unusual punishment for a food blogger but I guess it comes with the territory. After a year of rigorous recipe testing for our next book coupled with my brunch addiction, it was only a matter of time before they severed all ties with the brunch staple. However, I did get one more brilliant creation in before they turned their backs all together.
This pumpkin waffle is a genius collision of one of my favourite fall flavours with the carry comfort of brunch perfection. Then, by adding the cardamom, I think you have a warm and spicy powerhouse of a breakfast. But, let’s be honest, you can eat these for dinner. Well, you can. I’m not allowed.
Photo by Leila Ashtari
Ingredients
- 1 1/2 cups spelt flour
- 3 tsps baking powder
- 1/2 tsp salt
- ¼ tsp ground cardamom
- 3/4 cup milk
- 1/2 cup buttermilk
- 2 eggs
- 2 Tbsp oil
- 1 Tbsp maple syrup
- 1/4 cup pumpkin puree
Method
Preheat your waffle iron.
In a large mixing bowl, whisk flour, baking powder, salt and cardamom. Stir in milk, buttermilk, eggs, oil and maple syrup. Mix in pumpkin.
Coat waffle iron with oil or nonstick spray; repeat if necessary between batches. Follow the waffle iron’s instructions for cooking.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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