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Thursday, January 24, 2013

Pumpkin Waffle Sandwiches


Waffles as sandwiches.  Not exactly an original idea, I'm sure it was on a blog I found called
Waffleizer, which as I understand it, is going to have a book published all about the benefits and fabulous uses of your one-note waffle iron.  But I digress.  Whenever I make waffles I make extras. It's sort of hard not to when the recipe I use makes a big batch of batter. Besides, waffles freeze well so why not make a dozen or so for later use?  The waffles in this photo were made with pumpkin puree incorporated into the batter.

Since we had so many waffles, and I didn't freeze them, I started using the extras as "bread" for sandwiches.  It was one of those ideas born out of a desire for a sweet and savory snack.  You can use waffles in most any way as your bread.  This sandwich was Dijon Mustard, my cranberry ginger compote, sliced rosemary ham and a piece of mozzarella cheese.  Reheat or toast the waffles, and then layer on the sandwich fixings.  You won't be disappointed.

One waffle should be sufficient, fold it in half and use each half as the top and bottom of your sandwich.  If you make the waffles low-fat, with whole wheat flour, non-fat milk, and no other fat, oil or butter, you can feel good about eating these however you want!

Pumpkin Waffle Ingredients:

  • 2 Cups White Whole Wheat Flour (such as King Arthur Brand)  OR 1 Cup Whole Wheat Flour and 1 Cup All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 3 Tablespoons Sugar
  • 1 Teaspoon Cinnamon (optional)
  • 2 Whole Eggs and 1 Eggwhite - beaten (or substitute 3/4 Cup Egg Beaters)
  • 2 1/4 Cups Non-fat Milk
  • 1 Cup Pumpkin Puree
  • Cooking Spray for Waffle Iron
 Directions:
  1.  Preheat waffle iron. 
  2. In one large mixing bowl, combine the dry ingredients, flour(s) though cinnamon (if using); dry whisk these ingredients together to incorporate. Set aside.
  3. In another large mixing bowl, beat the eggs and egg whites together until they are frothy then pour in the  non-fat milk  and pumpkin puree, whisking to combine.
  4. Pour the wet ingredients into the dry and fold until combined, but do not over-mix.  There may be a few lumps but all the batter should be thoroughly mixed together.  Let the batter sit for at least 15 minutes to rest, or cover and refrigerate overnight. 
  5. Spray the waffle iron with the cooking spray before using or else the waffle batter won't release!  Depending on the size of the waffle iron, ladle in 1/4 to 1/2 cup of waffle batter onto the iron; close the top and cook until the waffle is golden brown on both sides and the waffle releases easily.  Serve immediately or keep warm in a 200 degree oven.
  6. Extra waffles, should you have any left-overs, will keep covered and refrigerated for up to 4 days, or will keep frozen for up to 1 month, tightly wrapped.  Makes approximately 10 standard size (8-inch round) waffles.

1 comment:

  1. Waffle as bread is completely new to me. This look incredibly delicious. I may just have to go out and buy a waffle iron!

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