Pumpkin Chai Maple Waffles (Print Version)
# Ingredients:
→ Waffles
01 -
Powdered sugar to sprinkle on top
02 -
0.5 cup (120 g) pumpkin puree, thickened in a pan down to 0.25 cup (60 g)
03 -
2 tablespoons (25 g) brown sugar
04 -
0.5 teaspoon chai spice
05 -
2 large eggs
06 -
3 tablespoons (45 ml) oil (your pick: coconut, ghee, melted butter, canola, or veggie)
07 -
2 cups (280 g) regular or gluten-free waffle mix
08 -
2 cups (480 ml) sparkling water or club soda
09 -
0.5 teaspoon pumpkin spice
→ Salted Maple Whipped Butter
10 -
Pinch of sea salt
11 -
60 ml (0.25 cup) pure maple syrup, use more or less to taste
12 -
454 g (1 pound) unsalted butter, let it sit out to soften
# Instructions:
01 -
Whip butter with a mixer till nice and fluffy in a bowl. While you whip, slowly pour in the maple syrup, tasting as you go. Toss in sea salt, mix again, then stash in the fridge with a lid.
02 -
Smear the salted maple whipped butter on the hot waffles. Go ahead and dust with powdered sugar, then serve.
03 -
Let them cook for about 4-6 minutes. They're ready when they're crunchy and deep golden (but not burnt).
04 -
Spritz the top of the iron, then shut the lid to keep cooking.
05 -
Pour in batter until it fills up to about three fourths of the iron. Keep the lid open till you see bubbles pop up on top.
06 -
Hit the bottom plate of your waffle iron with nonstick spray so things don't stick.
07 -
Add your thickened pumpkin puree to the blender. Blend again for one minute so it all comes together.
08 -
Toss club soda, waffle mix, oil, eggs, brown sugar, chai spice, and pumpkin spice into a blender. Mix it up until it looks smooth (skip the pumpkin for now).
09 -
Plop pumpkin puree in a skillet, stir it over medium heat until most of the water is gone and it's about half as much. Let that cool down first.
10 -
Preheat your waffle iron all the way before you even start the batter. Make sure it's good and hot.
# Notes:
01 -
Cooking off extra water in your pumpkin puree helps your waffles turn out crisp with a nice bite.