11/4/12

pumpkin-cream cheese waffles

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Waffles, I love them, and like many of you I love them if they are crispy outside and tender inside.

Confession:  about five years ago I learned (finally) how they get their crispy texture: egg whites.
Yep.  Never would have thought of that one on my own.  Whipped egg whites are FOLDED into the batter (as the last step) to help give it air which in turn gives it that nice light, crispy exterior.
Did you know this?
You must try it next time you make homemade waffles.  It's truly worth the extra step.
With this recipe, I've always wanted to make pumpkin waffles or pancakes with a swirl of cream cheese.
And the bonus of adding the cream cheese: it adds flavor to the waffles and it also crisps up too. (look closely at the photos for the browned cream cheese bits--heavenly).

This waffle iron I got for like $5.00 at Building 19 (a speciality discount warehouse here in new england), and right after I made these waffles it started to smoke.
Time for a real waffle machine soon.  This one lasted for 8 years, not bad, but to be honest I was always so very weary of it since it was so cheap.

Note: I realize these look not so crispy in the photos.
I had done the stupid mistake of not turning on the oven to 250 degrees to keep the waffles warm.
So they sat in there cold and got a little wilted.

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pumpkin-cream cheese waffles
basic waffle recipe adapted from smitten kitchen

2 1/2 cups all-purpose flour
1/3 cup light brown sugar, packed
2 1/4 ts baking powder
1 ts baking soda
1/2 ts salt
1/2 - 3/4 pumpkin spice (add as much or as little as you like)
4 large eggs, separated
2 cups buttermilk
1 cup pumpkin puree
6 TB unsalted butter, melted & cooled

5-8 ounces of cream cheese, room temp
chopped pecans, for garnish (optional)
non-stick cooking spray for waffle iron

Preheat oven to 250°F and preheat waffle iron.
Take a pastry bag or frosting piping utensil and put in about 6 ounces of cream cheese.  You can also use a small ziplock bag or whatever method works best for you.  We will be piping the cream cheese onto the pumpkin batter once we put it on the waffle iron. Set aside. 

Sift together flour, brown sugar, baking powder and soda, salt, and pumpkin spice. 
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl using a whisk attachment, whisk the egg whites until you get soft peaks.  Next gently fold them into the waffle batter--no overmixing.  Lumps and still visible egg whites are good.

Brush or spray waffle iron lightly with cooking spray, then using a ladle pour on the batter, spreading it out a bit,.  Working quickly,  next take your assembled cream cheese, pipe on some cream cheese in circles, dots or whatever you wish on top of the batter (see photo above). Do this quickly, then close cover and cook according to manufacturer’s instructions.  

Transfer waffles to rack in oven to keep warm and crisp. Finish making the rest of the waffles, while storing them in preheated oven.
When ready to serve, sprinkle the chopped pecans over the top of waffles--adds a nice flavor and crunch. 
Should make about 12-16 waffles.

14 comments:

  1. I've made waffles exactly ONCE. Shame on me. i have a feeling they're going to become a staple though after I make these!

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  2. I havent made waffles in...years and years. I have a brand new waffle iron that deserves to be broken in with this awesome recipe!

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  3. I had no idea about the egg whites! Totally trying. Dessert in breakfast form? I'm in

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  4. I haven't made waffles in a long time. I seriously have to get back to it. Those look insanely awesome!

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  5. All the recipes we have for waffles call for whipped egg whites. We do it, but I've always thought that was an extra pain. Maybe I won't resent doing it as much the next time I make waffles. For my kids, making waffles was how they learned how to whip egg whites! There's a fine line between beautiful egg whites and overwhipped egg whites. Ugh.

    We'll have to try this recipe. It looks delicous!

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  6. Oh yum, love that the cream cheese is allowed to be in blobs instead of mixed in

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  7. I have tried making pumpkin waffles and have failed. looking at this recipe makes me want to try them. I made some waffles this past weekend and you are very right about folding the egg whites. the recipe called for folding egg whites and the waffles turned out delicious. check out here: http://www.foodpleasureandhealth.com/2012/11/saturday-morning-waffles.html

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  8. Where did you learn the egg white trick?!

    Thanks for sharing it. I wonder what else that little trick might work with...

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  9. waffles are fantastic...if eaten immediately. waffles that've been sitting around for awhile are not so tasty. that plate, complete with bacon, looks scrumptious!

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  10. Your cream cheese pumpkin waffles look heavenly: really cool & tasty too! :)

    MMMMMMMMMMMMMMMMM! A must make!

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  11. Love these! Great idea to put cream cheese in the mixture!

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  12. Oh good Lord woman... they look like perfection on a plate!

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  13. I love me a good waffle and these look outstanding. Love the crispy cream cheese too which sounds a little weird, but I know it's not.

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  14. i definitely don't make waffles enough! i've got a cheap old waffle maker from my parents. just moved and said i would throw it out if i don't use it in a year... better put these in the lineup :)

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