Brunch at Sarabeth’s! If you’re a New Yorker, chances are you’ve said it at some point. If you’re not, pick up a copy of chef/owner Sarabeth Levine’s new collection of her famed breakfast recipes, skip the line and re-create these delicious dishes at home.
One morning at my original restaurant, I was feeling adventurous during breakfast service. While we were scooping the pumpkin muffin batter into the tins, I also baked off a scoop in the waffle iron. I took a bite and thought, “This is really good.” I wasn’t the only one who thought so. Once I perfected my pumpkin waffles and started serving them, they immediately became one of our signature waffles. Customers have patiently waited in long lines just to eat them. Slightly sweet and accented with warm spices, this waffle is fantastic with a dollop of sour cream and a sprinkle of crunchy toasted pumpkin seeds. Raisins add a little extra sweetness, but some people prefer these with a bit of honey instead.
- 2 cups unbleached all-purpose flour
- 1/3 cup superfine sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/3 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup unsweetened solid-pack pumpkin
- 3 large eggs
- Seeds from 1 vanilla bean, preferably a Plumped Vanilla Bean, or 1 teaspoon pure vanilla extract
- Clarified Butter or vegetable oil for the waffle iron
- Warm pure maple syrup, for serving
- Sour cream, at room temperature, for serving
- Pepitas (hulled pumpkin seeds), toasted, for garnish
- Raisins, for garnish
For the waffles
Heat a waffle iron according to the manufacturer’s directions.
Meanwhile, in a food processor, pulse the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt to combine. Add the butter and pulse 15 to 20 times, until it is very finely chopped and the mixture resembles coarse meal. Transfer to a bowl and make a well in the center. (Alternatively, whisk the dry ingredients in a large bowl. Toss in the butter to coat with the flour mixture, then cut it in with a pastry blender or rub in with your fingertips until the mixture resembles coarse meal. Make a well in the center.)
In a medium bowl, whisk the milk, cream, pumpkin, eggs, and vanilla until combined. Pour into the well and fold with the whisk just until the batter is combined. Don’t worry about lumps.
Lightly grease the waffle iron grids with clarified butter. Using a dry measuring cup or ice-cream scoop, place the correct amount of batter in the center of the iron’s quadrants. Close the lid and bake until the waffle is crisp and golden brown, 4 to 6 minutes.
Transfer the waffle to a warmed serving plate and serve immediately, with the warm syrup, sour cream, pumpkin seeds, and raisins on the side. Make and serve the remaining waffles.