Weekends are the perfect time for sleeping in and having a homemade breakfast. So here’s round two of the pumpkin recipes you submitted.
With my own added twist…..lemon cream on top.
So, did you know there’s a site called Pumpkin Waffles Blog??
How fabulously specific is that?!
And of course a recipe named Ultimate Pumpkin Waffles MUST be tried out.
I followed the directions on the site to make my waffle batter. It might seem intimidating when a recipe calls for egg whites with stiff peaks, but it’s easy. It’s just a few steps more than mixing pancake batter and water. And the batter is super light and fluffy.
And since I have the same waffle maker as the recipe, the cook time was perfect. Look how beautiful these are!
Now you can easily pour syrup over the top and start eating but I wanted to add a little twist. Pumpkin and lemon? Sure, why not?
The idea came from the Gingerbread with Lemon Curd waffles I had at Java Jive in Atlanta last June.
I loved the concept but:
the gingerbread flavor was a bit overpowering,
the lemon curd was too thick,
I have a really hard time referring to something silky and sweet as “curd.” I know it’s a classic term but it sounds like it should be on a potty talk list. Just sayin’.
So instead, I chose Lemon CREAM for the top!
I made Lemon instant pudding (reducing the milk amount to 1 1/2 cups, instead of 2 cups).
But I didn’t think it was zingy enough, so I added a couple Tablespoons of lemon zest and the juice of 1/2 the lemon.
Then I folded in some cool whip (yikes, you’re starting to see of trend with me, pumpkin, and cool whip),
And I placed a big spoonful on my pumpkin waffle (along with syrup of course).
Mmmm. Pumpkin, citrus goodness.
Someone else at our house liked them too.
We’ll be making these again.
Have a great weekend!
(If you missed the Pumpkin Chocolate Chip Cookies recipe, check it out here.)