Pumpkin Waffle Recipe
There is a restaurant in Key West, Sarabeth’s, that has the best pumpkin waffles. The waffles are served with raisin, pumpkin seeds, sour cream, and homemade orange-apricot marmalade. Seth was definitely tired of going there for breakfast by the 
time we left. Now that we are back home, I have been desperately searching for a recipe to calm my craving for these waffles. The recipe I found had a lot of spices added, which Sarabeth’s didn’t seem to have, so I only added cinnamon and a little nutmeg. I also added some whole wheat flour to give the waffles a little more depth. So after mixing the batter together, I brushed the waffle iron
with oil, and poured the batter in. When the light went off, indicating the waffle was done, I tried opening the iron only to discover that both the top and bottom of the waffle stuck and the waffle tore in half. Obviously, I was frustrated, but I figured it was just because it was the first waffle or because I didn’t add enough oil. So I tried again… and again… and again. And each time, I had the same result. The stupid waffle stuck and tore. My conclusion from all of this is that I probably need a different waffle iron, but I did try to salvage the waffles. They didn’t taste exactly like Sarabeth’s, but they were a decent substitute. Anyone have any suggestions on waffle irons?
I had the same experience with a waffle recipe! I had a great breakfast at Dotties True Blue Café in San Francisco (I eat there every time I’m back). Denise tried and tried to duplicate the recipe, but without luck. What she found was that it wasn’t the recipe, but the mixing that did the trick – she uses the standup bread-dough mixer to really get some air into the batter – I’ll get the recipe she uses and send it over….
Interesting.. I never though about the mixing. Yes, please send me the recipe. Thanks for the tip!