Pumpkin Waffles

I've expanded my use of pumpkin and squash this season. I already made [and demolished] pumpkin pastillas de leche (milk candies) and also added mashed cooked pumpkin to yeast waffles. These waffles are really delicious specially with heavy cream sweetened with maple syrup and sprinkled with pumpkin seed brittle. I love pumpkins!

Pumpkin Yeast Waffles

2 cups all-purpose flour

1½ cups mashed pumpkin
½ tablespoon instant yeast
3 tablespoons sugar
1 teaspoon salt
2 cups milk
1 cup water
6 tablespoons light olive or grapeseed oil
2 eggs, lightly beaten
1 teaspoon vanilla extract

• In a large bowl, whisk together the first 5 ingredients. Mix in the rest of ingredients and stir with a rubber spatula or wooden spoon until smooth. Cover with plastic wrap and refrigerate overnight or up to 2 days. Preheat waffle maker and bake according to manufacturer's directions.

Maple Cream

1 cup heavy whipping cream

¼ cup pure maple syrup

• Beat together syrup and cream until thick but still pourable. Transfer into a squirt bottle if desired.

Pumpkin Seed Brittle

¼ cup sugar

½ cup toasted pumpkin seeds

• Cook sugar over medium heat in a skillet until caramelized and golden in color. Quickly stir in toasted seeds and transfer in one layer into a buttered piece of aluminum foil. Let cool completely; break into small pieces.

Ube, Buco-Pandan, and Ensaimada Yeast Waffles

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Buttermilk Yeast Waffles

I had homemade buttermilk that had been sitting in the refrigerator for a week and I was not too sure how long it will keep before it gets bad. I didn't want it to get spoiled so I used it in place of regular milk to make yeast waffles. Wow, these buttermilk yeast waffles are very fluffy, airy, and crispy and have a slight very nice tang that I really love. They are simply delicious and way better in flavor and texture than baking powder waffles. And I prefer them without butter and syrup. They are so good just with a dusting of powdered sugar along with some fresh fruits. The recipe has to be mixed the day before baking and needs to rest and rise in the refrigerator overnight, but the wait is worth it. If you don't have a waffle maker, this dough also makes very good griddle cakes or pancakes.

Buttermilk Yeast Waffles

3 cups all-purpose flour

½ tablespoon instant yeast

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

1 cup water

6 tablespoons light olive or grapeseed oil

2 eggs, lightly beaten

1 teaspoon vanilla extract

• In a large bowl, whisk together the dry ingredients. Mix in all the wet ingredients and stir with a rubber spatula or wooden spoon until smooth. Cover with plastic wrap and refrigerate overnight or up to 2 days. Preheat waffle maker and bake according to manufacturer's directions.