Griddle pan pumpkin waffles recipe
 Make brunch seasonal by adding pumpkin or squash to your waffles. No waffle iron? No problem! These are made in a griddle pan. We used a 26x26cm/10x10in griddle pan, if you use a larger pan the mixture will make fewer waffles. 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds120ml/4fl oz milk1 lemon, juice only4 free-range eggs300g/10½oz self-raising flour1 tsp baking powdervegetable oil, for greasing 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds 120ml/4fl oz milk 1 lemon, juice only 4 free-range eggs 300g/10½oz self-raising flour 1 tsp baking powder vegetable oil, for greasing 6 tbsp Greek-style yoghurt4 tsp ground cinnamonmaple syrup, for drizzling 6 tbsp Greek-style yoghurt 4 tsp ground cinnamon maple syrup, for drizzling Method Preheat the oven to 190C/170C Fan/Gas 5.Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes.When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder.Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. Recipe tips You can also use sweet potato if preferred, but if you do, make sure to use 500ml/18fl oz milk (with the juice of 2 lemons) as it is a much denser vegetable. They also work well with bacon on the side!