My brave Vermont quest to bring together food-love and mom-life.

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Waffles!

Posted on January 20, 2009 by crankycheryl

waffles-and-coho-dinner-dec-08-003 I can’t believe I haven’t blogged about waffles yet.  I make these all the time.  And they’re the only thing my 3-year old wants to eat for breakfast these days, so I find myself making them a lot.

We have a divided house on the issue of topping.  There are those who are strictly maple (and I know I don’t have to specify that I’m talking about pure Vermont maple syrup so I won’t insult you any further), and there are those who go for fruit preserves.  (I’m, well,  a waffler.)

Pumpkin-Flax Waffles

12 6-inch waffles
(I always triple this, and freeze the extras for future meals.)

Preheat your waffle iron.

Whisk together in a really big bowl if you too are tripling, or else just a pretty big bowl if not:
1 c. white whole wheat flour
3/4 c. unbleached flour
2 T. ground flaxseed
1 T. baking powder
1/2 t. salt
1/2 t. ground ginger
1/2 t. powdered orange peel, or 1 t. fresh orange zest

Whisk together in a second large bowl:
3 large eggs, well beaten
1/2 c. olive oil
1 1/2 c. milk
3/4 c. pumpkin or squash puree

Make a well in the center of the dry ingredients, and pour in wet ingredients.  Mix with a few vigorous strokes until liquid is incorporated, but still pebbly looking (like a muffin batter).

Cook in waffle iron the way you do, then serve with your favorite topping.  We like:

  • maple syrup
  • apricot preserves
  • blueberry preserves
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  • Lynn Lantz

    These sound great! Can’t wait to try them this weekend!

  • Lynn Lantz

    How much ground flax do you throw in?

  • About 2 T.

  • I can vouch for these- they taste really , really good. and they store well in the freezer. Yuh-um.

  • I love the addition of ginger, orange zest and pumpkin puree. Sounds delicious!
    (sorry for all the comments!)


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