Pumpkin Waffles

What says "Saturday Morning" better than waffles and orange juice? Today, Roz put her pumpkin to good use, creating a stack of pumpkin waffles for us to enjoy for many days to come. As if that wasn't enough, Roz still has nearly a full jar of delicious Vermont maple syrup, which brought our breakfast to near-perfection levels.

What we learned:

• Our new waffle iron beeps like a fire alarm, and insists on sounding this alarm every couple of minutes.
  
• Grease with a brush. Our first waffle stuck to the iron because we tried to grease it with a paper towel. Roz found her brush before I left to get PAM from the store.
• Is your spatula heat-resistant? Find out before you use it to peel waffle pieces from your ungreased iron.
• We're still working on perfecting the crispness of the waffles. The bits of the first waffle, the one that stuck to the iron, were perfectly crisp. (Probably because there was no grease...) We couldn't recreate that on this round.

Recipe:

• 2 1/2 cups all-purpose flour
  
• 1/3 cup brown sugar
  
• 2 1/4 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 2 teaspoons cinnamon
  
• 1 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 4 eggs
  
• 1 cup milk
  
• 1 cup buttermilk
  
• 1 cup pumpkin
  
• 3/4 stick melted butter

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.
   
2. In another bowl, whisk together eggs, milk, buttermilk, pumpkin, and melted butter.
   
3. Pour pumpkin mixture into the bowl of flour, etc. and fold ingredients together with a rubber spatula just until the ingredients are combined and there are no more clumps of flour. Do not overmix.
   
4. Cook in waffle iron as per manufacturer's instructions and to desired doneness, greasing waffle iron with pan spray or vegetable oil as necessary (a brush is a good way to grease with vegetable oil).

[ingredient list from Epicurious.com, instructions from Roz]