It's waffles I tell you! Waffles!

That reminds me, I've not tried those at the Christmas markets here yet. Those and crepes. I didn't think crepes were very German but they seem to be a hit.

I have tried some hazelnuts, roasted and covered with sugar. Mmmm.

In Reply To #2

Bought any Lederhosen yet?

Yum!

Recipe:

Pumpkin Waffles with Maple Cream Cheese Sauce
By Mark Bittman
From the How to Cook Everything Vegetarian® app

Introduction:

Perfect on cold winter mornings. Or skip the sauce and serve underneath Sautéed Eggplant or Mushroom Stew. If you're short on time, don't separate the eggs; just whisk them into the milk whole in Step 3.

Ingredients:

½ cup cream cheese, at room temperature
120 ml maple syrup
1½ cups cooked or 1 cup canned pumpkin or winter squash
220 grams all‐purpose flour
2 teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
350 ml milk, preferably whole, plus milk for thinning as needed
3 eggs, separated
55 grams (½ stick) butter, melted and cooled
Neutral oil, like grapeseed or corn, for brushing the waffle iron
½ cup chopped hazelnuts or walnuts for garnish (optional)
Steps:

Whisk the cream cheese and maple syrup together until completely blended. Put in a small pitcher.
If you're using cooked pumpkin, put it in a small pot and turn the heat to medium. Cook, stirring frequently and mashing with a fork, until it is very dry and starting to stick to the pan, about 5 minutes. Remove from the heat and continue mashing and stirring until very smooth.
Combine the dry ingredients in a large bowl. In another bowl, whisk the milk and egg yolks together. Stir in the melted butter and the cooked or canned pumpkin.
Brush the waffle iron lightly with oil and heat it. Stir the wet ingredients into the dry. Beat the egg whites with a clean whisk or electric mixer until they hold soft peaks. Fold them gently into the batter and thin with a spoonful or two of milk if necessary.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven. Pass the Maple Cream Cheese Sauce, and the nuts if you like, at the table.
Variations:

Baked Potato Waffles

Great for using leftovers: Omit the pumpkin, and rice or mash enough baked potatoes to make 1 cup. Add them to the wet ingredients in Step 3. Proceed with the recipe. Serve sweet with the Maple Cream Cheese Sauce or top with Crisp Toppings and Garnishes or Mushroom Ketchup for savory waffles.

Sweet Potato Waffles

Brightly colored and fluffy: Omit the pumpkin and mash enough cooked sweet potatoes to make 1 cup. Add them to the wet ingredients in Step 3. Proceed with the recipe. Serve sweet with the Maple Cream Cheese Sauce or pass some sour cream and a bowl full of Fresh Tomato Salsa, Chile Pico de Verde, Papaya and Other Fruit Salsas, or Papaya and Other Fruit Salsas.

Courtesy of John Wiley & Sons. Copyright © Double B Publishing Inc. All rights reserved.

The midwives make us pumpkin waffles at the birthing center after baby pops out. I'm looking forward to that already.

In Reply To #5

Almost makes me want to have a baby...

Pancakes > waffles

Bacon > Everything and the Universe...

I must disagree. The problem is finding a proper waffle.

Pancakes can't stack up to waffles.

On GeekSpy:


On IGN:


Dare I say one of these TGP's is an IMPOSTOR?!

Or both are...

Or I'm just an asshole.

Or waffles (in this topic) is referring to something I said almost 10 years ago that no one remembers...