The waffle experiments – Part 2

Pumpkin Waffles

This morning I excitedly went to my cupboards. It was time to ignore the “use by” date and grab that old can of pumpkin that had been sitting there longer than I care to admit and try another round of pancake batter as waffles. I used this pancake recipe that I absolutely love for pumpkin pancakes.

The pumpkin pancake batter was really good as waffles, but I have to admit, my initial enthusiasm from a few days ago is beginning to falter. The batter for these pancakes is thicker than I remembered. As a matter of fact, it is nearly as thick as the waffle recipes I was complaining about. It all started to come back to me. The texture of these pancakes is similar to a ricotta cheese pancake although there is no cheese in them. The texture is caused by the fact that the batter contains very little oil but a lot of moisture from the vegetable puree. This moisture, seems to be trapped in the puree and doesn’t cook off when you use a waffle iron. The batter was difficult to work with as it had a tendency to adhere itself to the waffle iron, making these very difficult to remove from the appliance. I also had to cook these at a lower temperature than the last couple of batches of waffles. The first waffle was a disaster! Overcooked and torn apart from the roughing up I had to give it to extricate it from the waffle iron.

If you decide to try these waffles, and don’t get me wrong, you should (the flavor makes up for the difficulties). Cook them on medium heat and use plenty of melted butter on your waffle iron. But be prepared. Despite my use of copious amounts of butter on the waffle iron, these waffles aren’t crispy edged. They are soft and cake like. The flavor is a bit like pumpkin spice bread, only not very sweet. But that’s what maple syrup is for, right?

So what is my take on this experience? Some pancakes are waffles. I suspect that my cornmeal and oatmeal pancakes will be inappropriate as waffles although I may try to find out anyway. 😉 That is the fun of getting into the kitchen to experiment! At this point, I think the best pancakes for waffles are the ones that make the flattest thinnest pancakes. If it is a pancake that could double as a crepe, toss that batter in the waffle iron instead because I bet you’ll end up with little bit of heaven on your plate.

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5 Comments

  1. Julia said,

    November 9, 2009 at 8:19 pm

    Substitute 1/3-1/2 of the flours with cornstarch and you will get a crispy waffle. I struggled with waffles for YEARS until I stumbled upon that trick. It makes them very crispy AND keeps them moist.

    • Mimi said,

      November 9, 2009 at 8:34 pm

      Thanks for the tip!

      I just linked over to your site. If that was you on Haloween, you make a gorgeous vampiress!

  2. Natashya said,

    November 10, 2009 at 1:47 pm

    Soo, does that mean only some Soylent Green are people? 😉

    • Mimi said,

      November 10, 2009 at 4:30 pm

      Some people have hypothesized that it is tofu, but that opens up another can of worms. 😀

  3. Andreas said,

    November 10, 2009 at 8:31 pm

    From my experience, the first one is always the ugly duckling. Waffles, pancakes, soylent green, tofu …. doesn’t matter. 🙂


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