Pumpkin Whole Grain Waffles with Maple Greek Yogurt

 

Sunday mornings 'round my house kind of look like this:  I'm wakened either by cat paws stepping on my hair or gingerly tapping my face (I prefer the latter.) The poor things are of course starving.   If it's a reasonable hour, I'll get up, stretch, and feed the faces that will not stop wailing meowing until there's a dish of Fancy Feast before them.  Spoiled little beasts, I know.  Face gets washed, hair thrown into pony tails, and I change into my weekend uniform of leggings, over-sized sweatshirt, and knee high wool slippers that I can't live without during the freezing cold Winter months here.  Sexy, right?  Kettle boils, green tea made.  I check my Facebook take a look at the paper, and of course, think about food.  Like what's for breakfast Ren?

I'd totally be fibbing if I told you these waffles were a spontaneous event this Sunday morning.  Being a food blogger and a little uptight someone who loves to plan, I pretty much know what I'll be cooking for the entire week.  Given the waning Autumn light, all of the action that you see before you has to take place on Saturdays and Sundays.  It's the best part of my week, that's a true story.

These waffles were born mostly from my need to use up some sour milk in my fridge.  Nothing more, nothing less. They almost were a lemon cake, but then I remembered some frozen pumpkin puree in my freezer from when I made that incredible Thanksgiving tiramisu.  Pumpkin waffles it is!  I totally healthified (it's my blog and I can make up words if I want to) them with the addition of whole wheat, oat bran, ground flax and oats.  Healtharama!  You'd figure they'd be heavy globs of grain, but they're not.  Sure, they are substantial, like you won't want to eat more than two, maybe three, but really, should you be eating more than three?  The pumpkin and the spices it parties with so well are a great switch up for the everyday waffle.  And those pockets, that catch the butter and maple syrup.  Those pockets leave me speechless. 

You may be wondering about the yogurt part?  It's kind of crazy to put yogurt on waffles, but this Greek stuff is the shit best.  Thick and creamy, and especially wondrous mixed with a little maple syrup.  You won't even miss the whipped cream.  Okay, I lie about that.  You will miss the whipped cream, because nothing compares to whipped cream.  That very well could be my epitaph.  You will miss the whipped cream, but you will feel healthier opting for the yogurt.  In the approaching Season of Excess, a little healthy substitution isn't such a bad thing.

On this Sunday I sit at the counter in my little kitchen, with just a few bits of pumpkin waffle remaining on my plate; hands wrapped around my mug of tea.  The cats, with their belly's full too, have decided to curl up and sleep, again.  Outside the first flakes of snow are falling, and I think could things get any better than this?  

Pumpkin Whole Grain Waffles with Maple Greek Yogurt

1/4 cup butter, melted
1 cup pumpkin puree
2 eggs
1 1/4 cup buttermilk, or sour milk
1 tsp vanilla
3 tbsp honey
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup ground flax seed
1/4 cup oat bran, or wheat germ
1/3 cup large flake oats
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt

In a medium bowl whip together the butter, pumpkin, eggs, milk, vanilla and honey.  In a large bowl, combine all dry ingredients.  Stir the wet into the dry until combined, batter will be thick.  Heat your waffle iron and drop batter onto iron.  Make waffles as per manufacturer's instructions.  Keep waffles warm in oven until all batter used up.  Makes about 10 waffles.  Serve warm with butter, maple syrup and if you like:

Maple Greek Yogurt

1 cup Greek yogurt
1/8 cup maple syrup

Combine together and serve with warm waffles. Recipe adapted from The Little Red House.