Sarabeth Levine's Pumpkin Waffles with Sour Cream

Try the chef's pumpkin waffles.

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Photo: Hector Sanchez

Sarabeth Levine’s Pumpkin Waffles

2 cups all-purpose flour
1/3 cup superfine sugar
2 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. freshly grated nutmeg
½ tsp. fine sea salt
6 tbsp. unsalted butter, chilled and cut into ½-in. cubes
½ cup whole milk
½ cup heavy cream
1/3 cup canned pure pumpkin puree
3 large eggs
1 tsp. vanilla extract
Maple syrup
Sour cream
Toasted pumpkin seeds Raisins

1. Heat a waffle iron according to manufacturer’s directions.
2. In a food processor, pulse the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt to combine. Add the butter and pulse 10 to 15 times, until it’s finely chopped and mixture resembles coarse meal. Transfer to a bowl.
3. In a medium bowl, whisk the milk, cream, pumpkin, eggs and vanilla until combined. Add the mixture to the dry ingredients, and whisk gently just until the batter is combined. Don’t worry about lumps.
4. Lightly grease the waffle iron with cooking spray. Using a measuring cup or ice-cream scoop, place batter in the center of the iron’s quadrants. Close the lid and bake until the waffle is crisp and golden brown, 4 to 5 minutes. Serve with warm maple syrup, sour cream,pumpkin seeds and raisins.

Serves: 4 to 6
Prep time: 15 minutes
Cook time: 10 minutes

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