Griddle pan pumpkin waffles
Make brunch seasonal by adding pumpkin or squash to your waffles. No waffle iron? No problem! These are made in a griddle pan.
We used a 26x26cm/10x10in griddle pan, if you use a larger pan the mixture will make fewer waffles.
- 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds
- 120ml/4fl oz milk
- 1 lemon, juice only
- 4 free-range eggs
- 300g/10½oz self-raising flour
- 1 tsp baking powder
- vegetable oil, for greasing
For the cinnamon and yoghurt topping
Preheat the oven to 190C/170C Fan/Gas 5.
Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool.
Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes.
When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder.
Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan.
When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve.
You can also use sweet potato if preferred, but if you do, make sure to use 500ml/18fl oz milk (with the juice of 2 lemons) as it is a much denser vegetable.
They also work well with bacon on the side!