I love homemade waffles. I grew up eating the kind you buy frozen, but there's no comparison with homemade. Plus, when you have a little time on the weekends, waffles are really easy to make. And these are pumpkin waffles. They're spiced just like pumpkin pie, with cinnamon, ground ginger, and clove, and topped with a scoop of maple butter.
If you think that's decadent, I should tell you that the original recipe on Foodness Gracious included maple bacon butter. Despite being a bacon lover, I decided to forgo the meat for breakfast. And instead of using maple syrup to make the butter, I decided to try maple sugar, figuring the butter wouldn't get loose and runny the way it might when adding liquid. Now, I actually never put butter on my waffles or pancakes, and I don't think it's needed here -- the maple sugar gets lost in the additional syrup you pour on top. But I plan to spread this delicious butter on toast and English muffins, and it would be great on biscuits. My other tweak is one I always use with homemade waffles, and that's to substitute half of the flour with white whole wheat flour. Tastes just like regular waffles, and they're a little better for you. Who's ready for brunch?
Handy tip: Freeze leftover waffles wrapped in plastic for a quick breakfast during the week. Thaw on the counter, then heat in the toaster oven briefly.
I almost forgot: I finally made a Facebook page for my blog. Visit it and "Like" it? I don't have any giveaways to entice you with, but I hope to see you on that end anyway.
