In my quest for low-carb, stick-to-our-ribs breakfasts, I have been experimenting for several months with egg-and-cream-cheese waffles, which are delicious, and of which there are many variations on the interwebs. When we started getting loads of pumpkins from our gardens this summer, I was inspired to try making pumpkin, egg-and-cream-cheese waffles ~ otherwise known as squaffles (a wonderful word which should really be added to the dictionary).
I found this wonderful squaffle recipe and figured it should work great with pumpkin too. Well, it would if I used regular flour. But I was also adapting for low-carb, which meant egg, cream cheese, and almond flour were the main hold-it-together ingredients. And that did not work so well.
I ended up with disasters like this.
After three or four Saturday mornings of these failed attempts, my dear husband began wondering aloud if something was wrong with the waffle iron. “Maybe it’s too old, and it’s lost its nonstick surface.”
I stoutly defended my waffle iron. Yes, it’s an oldie (I inherited it from my parents and I think it was made in the 80’s), but it’s a goodie, and has until now always performed unfailingly ~ and non-stickingly. I had just made some really good egg-and-cream-cheese waffles on it a couple months ago, and they worked fine! But with pumpkin in the batter, things were just too thin and soupy. The batter couldn’t bind to itself, and stuck to the waffle iron instead.
I had to keep tweaking.
Then I stumbled across this amazing recipe (which really is delectable), and noticed a little asterisked note about the oil in the recipe: “Omit oil if using pancake batter.”
The light bulb went on.
“If using pancake batter” … So then, if you’re making waffles, the oil is a must.
Oil is the secret ingredient! Oil makes the batter slick enough to keep it from sticking to the iron!!
I added two tablespoons of oil to my batter. I greased the waffle iron well, ladled the batter on, waited until the little light went off. Held my breath while opening the lid. And ….
The rest is, as they say …. well, you know.
Beautiful, whole, delicious, non-stick waffles every time!
I HAVE WON. I HAVE CONQUERED.
I have eaten this delicious breakfast many times now. MWAHAHAHAHAHA.
You should, too.
I called them Pumpkin Thyme Waffles because they have a dash of thyme (inspired by that squaffle recipe, which you really should also try sometime). Charles promptly dubbed them Pumpkintime Waffles. Because, well, why not?
It is pumpkin time. So go make you some!
Pumpkintime Waffles (Keto-Friendly)
2 cups pureed pumpkin
1 cup almond flour
1 8-oz. package cream cheese, softened
1 tsp. salt
1 tsp. baking powder
1/2 tsp. paprika
1 tsp. thyme leaves
2 Tbsp. coconut or sunflower oil (Remember the oil. Do not forget the oil. The oil is essential.)
Combine all ingredients in a bowl and mix well. Pour into a hot, greased waffle iron. Grease again between each waffle. Makes 6-8 full-sized Belgian waffles.