Pumpkin Spice Waffles with Vanilla Ice Cream and Caramel Sauce
These pumpkin spice waffles are the perfect fall dessert - serve with vanilla ice cream and caramel sauce.
Lucy Parissi | Supergolden Bakes
| 10 fl oz milk
| 7oz self-raising flour
| 3oz tinned pumpkin purée
| 2 tbsp unsalted butter
freshly grated nutmeg
vanilla ice cream
caramel sauce, chopped nuts to serve
Place the flour, sugar, baking powder, spices and salt in a large bowl and mix together.
Mix the milk, egg, pumpkin purée and melted butter in a measuring jug.
Add the liquid ingredients to the dry and whisk together briefly until combined. Let the batter stand for 20 minutes (or make in advance and keep in the fridge).
Preheat the waffle maker until the ready light indicator turns on. Pour enough batter to cover just under 2/3 of the waffle maker surface and close the lid.
Cook until the machine beeps or until the waffles are puffy, golden and crisp. Repeat with the rest of the batter.
Serve with a little butter and maple syrup or with ice cream, caramel sauce and some chopped hazelnuts.
Replace the spices with pumpkin spice mix if you prefer.