The other day I had my BFF Nanna over for one of our weekly cozy-dates. At the moment we are having our yearly Harry Potter movie marathon (guilty pleasure) and for those special occasions we need something to sweeten our already sweet time on the couch. There is something about the British HP-universe that makes me crave baked goods, candy, pumpkin and all sorts of things. I guess it could be the Christmas feeling that I always seem to get from this particular fantasy universe, well I don’t mind, in fact I embrace it very much! As a result I grabbed my waffle iron, a portion of homemade pumpkin pure and whipped up a golden batter and in no time we had ourself a portion of warm comfy waffles.
Pumpkin pure is a wonderful thing to have on hands. You can add it to a variety of dishes and it has a great nutritional value. It is perfect in all baked goods from your favourite loaf to pancakes. It can be great in granola where it can provide sweetness and help give a chunky texture – you can even make Ice Cream out of pumpkin pure or what about healthy Mac ‘n’ Cheese. Here in Denmark we cannot buy canned pumpkin pure – and I actually don’t think I would prefer it anyway, so a great and very easy alternative is simply to make your own. It takes no time and can be stored in the fridge or freezer afterwards so that you always have it on hands when you need it. I have included a fast little guide o how to make your own pumpkin pure in the recipe section.
Whole grain pumpkin waffles w. warm spices
Makes around 8 waffles
150 g pumpkin pure
150 ml milk
125 g whole grain flour
75 g refined flour
2 tbsp soft or melted butter/coconut oil + ekstra for frying
4 tbsp sweetener (sugar/honey/substitute)
1 tsp baking powder
1 tbsp cinnamon
1/2 tsp vanilla
1/2 tsp cardamom
1/2 tsp ground ginger
1/4 tsp cloves
How to make pumpkin pure
I normally bake or boil a hokkaido pumpkin until tender (seeds removed, peel on). I will need around 15 min when boiling and around 40 min when baking. After preparation you blend the pumpkin into a smooth pure and voila. You can store the pure in the fridge for up to a week or freeze it in smaller portion so that you always have in on stash whenever you need it.
In a large bowl mix pumpkin pure, eggs, milk, sugar, butter, sweetener and all the spices. Add the flour and baking powder and whisk the batter together until smooth and creamy. If it seems to thick – add a little extra splash of milk.
Heat you waffle iron, add a little butter, and a dollop of batter and fry until golden. Continue with the rest of the batter. Enjoy the waffles with a dollop of yoghurt and/or a splash of maple syrup.