Wednesday, February 2, 2011

Dark Days #8: Hey Wood-Chuck-Chuckers!

It's Groundhog Day! Shubenacadie Sam, Punxsutawney Phil and Wiarton Willy have unanimously agreed it will be an early Spring. That's fantastic, especially since most of Ontario, Quebec and the Maritimes are bracing for yet another big storm, an early Spring sounds pretty great right now.


While more stormy weather is a drag, on the bright side, it won't be long before maple syrup season is upon us. In celebration of the Dark Days challenge and the darker days of winter and in anticipation of the sweeter days to come, I present you with Pumpkin Belgian Waffles with warmed Blueberry Maple Syrup:

A Dark Days Treat for the Senses

Pumpkin Belgian Waffles with Warmed Blueberry Maple Syrup

2 eggs
2 cups whole "white" flour or whole wheat flour
1/2 cup canola oil
1 3/4 cups milk
2 tbsp pumpkin butter (or apple sauce or jam)
4 tsp baking powder

1/2 cup wild blueberries
2 tbsp maple syrup

1. Heat waffle iron. Whip eggs by hand or in stand mixer until fluffy. 
2. Add the remaining ingredients and stir until blended. Pour 2/3 cup in the middle of your waffle maker and cook about 3-4 minutes. 
3. While waffles are cooking, in a small saucepan, combine blueberries and syrup and over medium heat, stir together and cook until sauce has thickened. Serve over waffles.



2 comments:

  1. Ohhhh... YUM. I dreamt about pumpkin pancakes last night, but these look way better!

    ReplyDelete
  2. Thanks! I just picked up the waffle iron yesterday and was anxious to use it. I'm shocked how easy it is.

    Have you got an extra preserves kicking around? I can't remember what you made over the summer.

    ReplyDelete

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