Test Kitchen Tuesday-Pumpkin Waffles

So, I did that thing that you are never supposed to do in science and I took a recipe I have never made before and right off the bat changed 2 major parts and then it didn’t work right and now I have no idea what part wasn’t quite right.  But they look pretty, right?

I had run out of eggs, but I have done some reading about using flaxseed meal and water to make “flax eggs.”  And I was impatient so I didn’t even make them right because I didn’t grind my own flaxseed meal and I certainly didn’t let them sit overnight.  Also, given that it is October, I felt like of course these waffles should have pumpkin in them as well.  Ah, the breakfast hunger beast was rearing its ugly impatient head.

Well, these waffles turned out to be heavy and just kind of meh.  I can’t say they tasted bad-especially dressed with whipped cream and syrup but they definitely leave something to be desired.  So now, back to the drawing board.  Probably flax eggs aren’t really the right thing for this recipe but it would be helpful if I made them right.  Also trying the original recipe first before making so many changes.

Any suggestions for improvement are welcome.

Mediocre Pumpkin Waffles

  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • dash of nutmeg
  • 2 sticks butter, melted
  • 1 cup pumpkin
  • 1 tablespoons flaxseed meal
  • 9 tablespoons water

Mix together flaxseed meal and water and allow to sit for 10 minutes.  In a large mixing bowl, stir together flours, sugar and spices.  Add in pumpkin, butter, and flax “eggs”.  Batter will be thick.  Pour into hot greased waffle iron.  Cook until done.