We liked this - especially being able to get it ready the night before. We put batter in fridge overnight instead of keeping it at room temperature like recipe says. They got better the longer the batter was out. Next time I would take out of fridge about 30 min-1 hour before we need to cook. Scott thought they would be good with chocolate chips sprinkled in batter before cooking.
This came from the parade magazine - December 2014
http://www.food.com/recipe/overnight-pumpkin-pecan-waffles-519965
- 1/2 cup warm water
- 1 1/4 ounces active dry yeast
- 1 cup milk
- 1/4 cup unsalted butter
- 1/3 cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 2 large eggs
- 2/3 cup finely chopped pecans
- 1Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
- 2In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
- 3Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
- 4Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.
2 comments:
Ugh, these were terrible (kept mine out at room temp as directed). Tasted like yeast, very bitter or sour tasting. Tossed the whole batch out. They didn't seem to rise much, so maybe my yeast was partially to blame but wouldn't try these again even if so. Too bad because they looked so good in the picture!
Sherry,
Sorry they didn't taste good. That is a bummer! I have two different waffles makers. I have found my belgiam waffle maker does better with yeast recipes.
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