Welcome to Calgary, where people dress up like cowboys once a year and the numbers and words on a calendar mean nothing!Yeah, so after it being a sunny 20C+ on Saturday, Sunday I woke up to this grossness. I think a part of me died inside when I looked out the window.Ok, so maybe I’m being just a tad melodramatic. You’d think that after living in Canada my entire life I’d be used to this by now but nope. It still gets to me every time. Especially when I was literally driving around with the windows down and my sunglasses on the day before! Gah! But enough of my whining, to make the most of my day of hibernating inside (because there was no way in hell I was going out in that), I did what any logical person would do, I threw on my comfiest pair of pj’s and made waffles.I feel like this blog is lacking in some serious waffle action. For some reason I always go the pancake route but waffles are way faster to make, plus all their little grooves make them the perfect mode for syrup eating. The only downside is that they’re perfectly crispy when you take them out of the iron but if you wait too long, they go soggy. Which totally makes me think of this meme. Is there some secret to keeping waffles crispy that I’m just not aware of? So far I’ve resorted to sticking them in the toaster when I can’t make the crispy cut-off.I’m still working my way through a can of pumpkin I opened to make muffins, and even though there’s a layer of snow outside, it is still Fall, so I decided to make another pumpkin recipe. Who’s sick of pumpkin yet? Raise your hand! I’m kind of surprised I haven’t totally turned myself off it yet. I’ve been eating that stuff like it’s going out of style! I’ve figured out that having leftover puree is like a curse, once you have some you start thinking of all the different things you can do with it, but then there’s not enough left to make all these marvelous things, so then you open another can and the never ending spiral continues. At some point I’m going to have to cut myself off…maybe after just one more recipe..:PFor some reason I can’t just act like a normal person and top my waffles/pancakes with maple syrup, nah, I’ve gotta go get all fancypants and make my own toppings. Seriously, every. Single. Recipe. I’ve posted has some kind of homemade topping, and this one sure ain’t going to be any different. Well, besides for the fact that I’ve pretty much found the holy grail of waffles toppings. I took a queue from Wing It Vegan to combine dates and water and created magical syrupy goodness, this stuff is so good I’m surprised rainbows and kittens don’t pop out of it. Just look at it! Are you looking? Swoon.It wouldn’t be right to have pumpkin waffles and not have even the slightest bit of maple involved, these things belong together people, it’s science! I added a bit to the syrup to give it just a hint of flavor along with some bourbon, because….bourbon! Now if you’re a date syrup purist, you can of course just leave out the maple and booze, but trust me when I say that you need to try this stuff! Mine started to thicken after 30 minutes of cooking and got a little thicker after cooling, but there are no hard and fast rules here, you may want to cook it longer or you may want to cook it less, it just depends on how rich/thick you want it.
Just a word of advice, don’t make this stuff after watching things like, oh I don’t know, Evil Dead. The date meat takes on an entirely new gross out factor. Grossness aside, onward to the recipe!
PUMPKIN SPICE WAFFLES WITH MAPLE BOURBON DATE SYRUP
The perfect breakfast for a cold morning. Warm, crispy lightly spiced pumpkin waffles topped in a rich sweet maple date syrup with just a hint of bourbon.
- 2 cups all-purpose unbleached flour or white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 to 4 tablespoons maple syrup or brown sugar
- 1 1/2 cups non-dairy milk
- 1 cup pumpkin puree
- 2 tablespoons margarine or coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup sparkling water
- 1 cup dates, pitted
- 1 1/2 cups water
- 3 tablespoons maple syrup
- 1 1/2 teaspoons bourbon
FOR THE WAFFLES
FOR THE MAPLE BOURBON DATE SYRUP
- To make the syrup, in a medium saucepan, bring the dates and water to a boil then turn down to a simmer and cook for 30 to 40 minutes. Remove from heat and let cool. Using cheesecloth, squeeze all the liquid out of the dates and back into the pot. Cook the liquid for 30 minutes or until the mixture has darkened and has started to thicken. Mix in the maple syrup and bourbon and let cool completely.
- Preheat your waffle iron.
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
- In a small bowl, mix together the maple syrup, milk, pumpkin, vanilla and melted margarine, whisk until smooth then pour over the dry ingredients. Pour in the sparkling water and mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery waffles.
- When your iron is hot, pour a scoop of batter onto the waffle iron and cook according to your waffle makers instructions. Check underneath before you remove them from the heat, they should be lightly browned. Serve immediately so that they don’t go soggy and top with Maple Bourbon Date Syrup. If you need to reheat, just pop it in the toaster for a few seconds to crisp up.
What’s your favorite way to use up leftover pumpkin?
Are you sick of pumpkin recipes yet?