This whole meal started with the leftover turkey bacon from the awesome baked potato soup my roommate made the other night…not that I’m complaining. The soup was delicious and now we get to have more bacon. I mean, can you honestly think of many things better than bacon twice in one week? How about getting to have pumpkin and bacon in the same meal? Yeah…that’s what I thought. You can wipe the drool off your keyboard now. I won’t tell.
These waffles turned out so beautifully. I lightened up the original recipe a smidge, but I doubt the flavor suffered. Plus, there was bacon. Sooooo good…
Pumpkin-Orange Waffles with Sweet Orange Butter
adapted from Kathleen Desmond Stang, Pumpkins and Squash
1 large egg
1/2 c. low-fat buttermilk
2/3 c. pumpkin puree
3 tsp. orange zest, divided
1/2 c. orange juice
2/3 c. all-purpose flour
2/3 c. cornmeal
2 TBSP granulated sugar
2 tsp. baking powder
1/2 tsp. salt
4 TBSP butter, at room temperature
1/2 c. confectioners’ sugar
non-stick cooking spray
1. Make the orange butter. Cream together butter, confectioners’ sugar, and 2 tsp. orange zest. Can be made up to five days in advance. Keep in the refrigerator. Bring to room temperature before serving.
2. Whisk together egg, buttermilk, pumpkin puree, orange peel, and orange juice in a large bowl.
3. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Add to the pumpkin mixture and stir until well blended.
4. Heat waffle iron (or griddle, if making pancakes) over medium heat. Spray with cooking spray. Pour in batter according to size of waffle iron and cook until done.
5. Keep, in a single layer, on a baking sheet in a 200 F oven while cooking rest of batch. Serve hot with orange butter and maple syrup.