I had some Crown Prince squash leftover from dinner so I decided to put it to good use for breakfast. And to make it easy on myself, I made the waffles the night before. Once they were cold, I wrapped them tightly in plastic wrap and froze them. The morning you want to eat them, just preheat your oven to 180C/350F. Once the oven is hot, place the waffles directly on the oven rack and bake them for about 8 minutes till warm and crispy. No fuzz breakfast!
This recipe makes about 6 waffles
1 1/2 cup of self-rising flour
1 1/4 cup of buttermilk
2 teaspoons of baking powder
2 tablespoons of vegetable oil
1/2 a cup of squash puree (or pumpkin)
Pinch of salt
3 tablespoons of sugar
1 teaspoon of cinnamon powder
1 teaspoon of vanilla extract
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger powder
To make the squash puree, just chop it into big slices (Remove the seeds but you don’t need to peel it). Place the slices on a plate and cover it with plastic wrap. Microwave it for about 8 minutes or till the squash is tender. Be careful not to burn yourself with the steam that comes out when you remove the plastic wrap. Or just let it cool down a bit before you remove the plastic wrap. Scoop out the flesh of the squash and mash it with a fork.
To make the waffle batter, just blend all of the ingredients together.
Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.
Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown. I like to serve them with a dollop of crème fraiche, pomegranate seeds and some maple syrup.
If you freeze them, just warm them up in a 180C/350F preheated oven for about 8 minutes. Place them directly on the rack so that they become crispy again.
For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.