The holidays are all about gathering with family, sharing stories and laughter, and breaking bread together with incredible meals that nourish our spirits and our stomachs. And there’s no more classic dish to feed the entire crew than waffles, which we love to eat for breakfast or dessert, depending on our mood during this festive season.
One of our favorite iterations on the legendary dish is created by our friend, Alana Yazzie aka The Fancy Navajo. Her Fancy Blue Corn Pumpkin Waffles incorporate our favorite fall ingredients and while optional, she suggests adding juniper ash, which is used a lot in Navajo cooking.
If you make these waffles for you and yours during this holiday season, feel free to tag Alana on Instagram @thefancynavajo
Yields: 4 to 5 large waffles
- ½ cup all-purpose flour
- 1 cup blue cornmeal
- 2 tsp baking powder
- ½ tsp juniper ash (optional)
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 large egg
- ¾ cup milk
- 4 tbsp unsalted butter, melted
- 4 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- Cooking spray
- Maple syrup
- Nuts (pecans, almonds, pine nuts)
- Whipped cream
- 2 large to medium-sized bowls
- Measuring spoons and cups
- A whisk
- A spatula
- A Belgian waffle maker
- Preheat the waffle maker on a medium-high setting
- In a large bowl, whisk together the all-purpose flour, blue cornmeal, baking powder, juniper ash, and salt.
- In a separate bowl, whisk the sugar, egg, melted butter, pumpkin puree, and pumpkin pie spice together.
- Slowly add the wet ingredients to the dry ingredients and mix together until it’s smooth.
- Spray the waffle maker with oil and scoop out ½ to ⅓ cup of the waffle into the waffle maker and cook.
- Carefully remove the waffles and serve with maple syrup, nuts, and or whipped cream.
Credit: Alana Yazzie, The Fancy Navajo