Overnight Pumpkin Pecan Waffles

Submitted by Dallas Chef WOut Ti

"Breakfast fit for a queen"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 cup warm water
• 1 (1/4 ounce) package active dry yeast
• 1 cup milk
• 1⁄4 cup unsalted butter
• 1⁄3 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 2 large eggs
• 2⁄3 cup finely chopped pecans
• maple syrup

directions

1. Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
2. In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
3. Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
4. Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

Reviews

[Kauaian cook]

Disappointing -- didn't rise, won't get done through, added a bit more milk after a couple of batches, which removed the yeastly taste, but still didn't cook through even with longer cooking. Have been making waffles with another recipe without yeast, so was looking forward to seeing what this would do .... Had the same recipe out of a magazine. Think the recipe needs work, but might be good if someone revised it who has more ability to do that me!

 

[rmp12378]

Calls for way too much yeast!!!!