So, I’ve been saying I would finally catch the hell up on this blog. This is me finally committing, entirely too late in the year for my liking. I’ve mostly been sticking to stuff I know this year, with the occasional new recipe here and there, and getting back into the swing of cooking in general, and finally getting my depression and anxiety under control (meds are great, kids, as is therapy). This is me catching up on my recipe backlog.
I’ve only made these once, and that’s a damn shame, because come on – browned butter AND chai spices AND pumpkin? This is the perfect fucking fall waffle.
Browned Butter Pumpkin Chai Waffles
Makes: waffles. I honestly don’t remember how many.
- 6 T unsalted butter
- 2.5 c flour
- .33 c dark brown sugar
- 2.25 t baking powder
- 1 t baking soda
- .5 t salt
- 2 t cinnamon
- 1 t cardamom
- .5 t ginger
- 4 large eggs, beaten
- 2 c milk
- 1 T lemon juice
- 1 t vanilla extract
- 1 c canned pumpkin
In a small pot/pan, melt the butter over low heat (pic 1). Continue cooking the butter until it turns amber and starts to smell nutty and get little brown flakes at the bottom (pic 2 is the end result of this). Pour into a separate small bowl to stop cooking, and let cool.
While the browned butter cools, whisk together your dry ingredients (everything from flour down to ginger). In a separate small bowl, whisk together the wet ingredients (the browned butter, and everything from the eggs down to the canned pumpkin). Then, pour the wet ingredients into the dry and fold together until the batter just barely comes together (pics 3-4).
Heat up your waffle iron, and make the waffles according to the waffle iron’s instructions, and enjoy!