The leaves are falling, there’s a cold chill in the air and pumpkins are sold everywhere. You guessed it! It’s officially Autumn!
This recipe is inspired by my grandmother, who has her 83rd birthday coming up. She would cook pumpkin fritters for us after supper on a cold autumn evening. I love the taste of pumpkin fritters; they just remind me of home. I must admit that gran’s recipe has its downfalls – they are deep fried and often aren’t cooked all the way through.
So in honour of my gran I’ve decided to revamp her recipe to suit my family and what we like and I’m so happy to share it with you. I’ve turned Gran’s fritters into waffles, which means no oil and lots of little pockets to hold cinnamon sugar and syrup.
You will need:
2 Cups cooked, drained and mashed pumpkin
1 1/2 Cups Flour
2 teaspoons Baking Powder
A Pinch of salt
3 Tablespoons Sugar
2 teaspoons Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Ground Nutmeg
2 Beaten Eggs
1/2 Cup Milk
1 teaspoon Vanilla Essence
How you make it:
Switch on the waffle iron.
Place the pumpkin in a bowl.
Sift the dry ingredients and add to the pumpkin.
Add the sugar to the mixture.
Make a well in the centre of the mixture and add the beaten eggs and vanilla essence.
Mix well and slowly add the milk.
Spoon the batter into the waffle iron and cook.
Serve with cinnamon sugar, syrup or ice cream.
If the mixture is too dry, add a bit of milk.
If the mixture is too wet, add a bit of flour.
You can dollop the mixture into a pan of hot oil to make it the traditional way.
This mixture can also be spooned and baked in a cake pop or baby cakes maker and rolled in cinnamon sugar or dipped in syrup.
Mr ate it with ice cream after dinner.
These waffles taste best while still warm.
You can also download the free printable recipe card below:
What was your favourite childhood food?
Let me know what you think.