By: Brady Evans
I may have been a bit of a brat when I was a kid. I mean, I didn’t get everything I wanted. I distinctly remember being jealous quite often of my neighbor’s abundance of toys (namely a GI Joe Jeep and rollerblades) but I certainly marched to the beat of my own drum and did what I wanted, despite not always having what I wanted.
Growing up, meals in my house were never big to-dos. This was largely because the kids complained about what was being served, all the time- especially if it was the dreaded spaghetti with homemade sauce. Oh the tantrums…
I distinctly remember being woken up one morning by dad, who was cooking a huge breakfast in the kitchen. This didn’t happen very often, so this was a rare delicious treat. I made my way to the kitchen to see bacon and pancakes on a plate just waiting for me to wipe the sleep from my eyes and eat them. Naturally, I asked my father for some syrup. And of course, since breakfasts of the non-cereal and toaster pastry ilk were exceedingly rare in our household, we had none. He drenched my pancakes in Karo syrup and sent me on my way to eat by myself in the living room. I threw such a tantrum! Of course, the syrup tasted almost the same as the fake maple syrup. However, I could not have behaved more like a brat in that moment. Instances like that are probably why big meals were so rare in my childhood home.
Would you believe that I now insist on having all my pancakes and waffles condiment-free? I especially like my waffles when they are flavored with pumpkin and cinnamon and all things tasty. Why would I want syrupy sweetness to overwhelm what is already so delicious?
Nowadays, if I ever want to see a temper tantrum to rival my own Karo-corn-syrup-induced one, I’d just have to merely suggest to my husband a breakfast lacking in bacon or syrup – real MAPLE SYRUP. Yes, those two items are a must in his mind, which is probably why breakfasts are a rare treat in our household 🙂
Spiced Pumpkin Waffles (adapted from food.com)
Note: Alton Brown suggests for a crispier waffle, replace 1/4 cup of the flour with 1/4 cup cornstarch. I agree – it makes for a nice exterior!
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 pinch salt
- 2 eggs
- 1/4 cup firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 2/3 cups milk
- 4 tablespoons butter, melted and cooled
- Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
- In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
- Gently fold the went mixture in with the flour mixture.
- Cook according to your waffle iron directions.