Pumpkin waffles
I make puree straight from a whole pumpkin. I bake it in the oven and blend it with a blender. I place portions into small containers, freeze and use as needed. I bake pumpkin muffins quite often, but this was my first time trying waffles. They are bright, yellow, and you can hardly feel the pumpkin taste. They are practically no different from regular kefir waffles. But they are fun!
First, about pumpkin puree. I make it myself from pre-baked pumpkin. I remove the seeds and skin and thoroughly punch it with a blender. I like baking pumpkin for later use in baking much more than stewing it. Pumpkin loses more water in the oven. The result is a very thick puree, it practically stands in a spoon.
Mix kefir, eggs and pumpkin puree in a bowl.
Add sugar, sifted flour with baking powder, semolina and a pinch of salt. You can add vanillin or vanilla sugar. Mix and add vegetable oil. It turns out to be a fairly liquid dough that pours from a spoon.
Preheat the multi-baker and spoon the batter onto the waffle plates. Each batch takes 9-10 minutes. This recipe makes 2 full batches of 4 waffles.