Monday, January 7, 2013

Pumpkin Waffles (or Pancakes) with Pecan Praline Drizzle

Growing up we ate breakfast for dinner, every Christmas Eve.  We haven't had the traditional 'breaker' (that would be a breakfast/dinner mash up) for many, many years, but when we decided we were staying put in Colorado this Christmas (thankfully my mom and her main squeeze, Joe, were able to fly out and join us) I decided I was bringing breakfast back to the Christmas Eve dinner table!

The inspiration for these waffles started with pumpkin pancakes I whipped up when a friend visited last year...she visited again this fall and requested the pancakes.  It took a little time to remember what I had made (and I was certain to grab pen & paper to write it I won't have to think when she is back this winter to ski, and requests pumpkin pancakes!).  These little beauties are so easy and tasty.

 Waffles (or pancakes)
  • 2 cups boxed waffle/pancake mix (just add water style)
  • 1/2 cup pumpkin puree
  • 1 cup water
  • 1/8 tsp of grated nutmeg
  • 1 tsp ground cinnamon
  • 1 T. light brown sugar
Batter mixed, use a scoop for pancakes, to regulate
the size.  For waffles, I just use one of the measuring cups 
I have sitting out (1/2 cup works best for my waffle iron).

Start with a hot waffle iron (or the batter will stick) and 
they will cook up golden brown.

If you are making pancakes, start with a hot buttered 
griddle, over medium heat.

When I pull them out of the waffle iron, I put them 
on a cooling rack, so they don't get soggy.  
Same goes for the pancakes.

If you are making a great quantity of waffles or
pancakes, you can keep them warm in a preheated
oven at 170 degrees.  Just don't leave them in there
too long, or they will dry out. 

The best way to use leftover pancakes and waffles is to 
pop them in the toaster.  So, if you have time, make a
double batch and pop the extras in the fridge or freezer 
for a quick and easy, on hand breakfast option!

    Pecan Praline Drizzle
    • 4 T. butter
    • 1/2 cup pure maple syrup
    • 2 T. light brown sugar
    • 1/2 cup chopped, lightly toasted pecans (toast on a sheet pan, or in a dry saute pan, just watch carefully, as they go from lightly toasted, to burned in a second)
    • 1/8 tsp sea salt

     Bring the butter, syrup, sugar to a boil and reduce to
    a simmer for 4 minutes.  then add the lightly toasted
    pecans and sea salt.  Stir well and remove from heat.

    The sauce will thicken as it sits.  

    Store any leftover sauce in the fridge, covered.  
    When you want to use it next, just heat it in a
    sauce pan or in the microwave until the sugar crystals
    that will form, when chilled, break down.

      Last minute I decided to whip up some cream for the waffles
      (who doesn't have extra heavy whipping cream on hand, at the holidays??? )

      In a stainless steel bowl I combined 1 cup (very cold) heavy whipping cream (seriously on the cold...if it has been sitting out for a bit while you are prepping other things, pop it in the freeze for 10 minutes) and 2 T confectioner's sugar and 1/2 tsp pure vanilla extract.  I used an electric hand mixer and beat until soft peaks formed. (sorry, no was last minute, but whipping cream is as easy as velcroing shoes!)

      I think everyone was thankful I brought breakfast 
      back to the Christmas Eve dinner table!