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Delicious and low-caloric pumpkin waffles: Great for a Sunday brunch! Condensed milk and prickly pear cactus jam can be stored in the fridge for over a month
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Delicious and Low-Caloric Pumpkin Waffles Topped with Homemade Prickly Pear Cactus Jam and Condensed Milk

Delicious and low-caloric pumpkin waffles topped with condensed milk and homemade prickly pear cactus jam. Great recipe for a Sunday brunch! Condensed milk and prickly pear cactus jam can be stored in the fridge for more than a month.
Course Dessert, Breakfast
Cuisine European
Cook Time 1 hour
Total Time 1 hour
Servings 2 (and a jar of jam and condensed milk)
Author Elena Szeliga

Ingredients

For the waffles:

  • 1/2 small Hokkaido pumpkin, Red kuri squash or 1/2 cup canned pumpkin
  • 1 teaspoon vegetable oil
  • 1 egg
  • 1 1/2 tbsp brown sugar
  • a drop of vanilla extract or 1 vanilla pod
  • 2 tbsp melted butter
  • 120 ml or 1/2 cup milk
  • 80 grams or 1/3 cup whole wheat flour (you can use all-purpose flour too)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch aof salt

For the condensed milk:

  • 1 grams cup or 200sugar powder
  • 1 ml cup or 200milk
  • 0.7 grams oz or 20butter

For the prickly pear cactus jam:

  • 4 medium-sized cactus fruits
  • 1 tablespoon lemon juice
  • 100 grams or 1/2 cup brown sugar
  • 2 tablespoons pectin sugar

Instructions

To make the waffles:

  • If you bake the pumpkin, start here: Preheat the oven to 180°C or 350°F. Halve the pumpkin and use a spoon to remove all seeds (you will only need one half for waffles, so you can save the other half for later or bake it now). Rub the pumpkin with vegetable oil, put the round side up in a baking dish and pour in about 200 ml water. Bake for 45 min or until tender. Let cool. Remove the pumpkin skin and puree the pumpkin flesh. You will end up with around 120 grams or 1/2 cups of pumpkin puree. Continue to the next step.
  • If you use canned pumpkin, start here: whisk egg and sugar, then add the rest of the ingredients, including pumpkin. Mix with beaters until the batter looks homogeneous.
  • Preheat the waffle iron. Use a large spoon to pour the batter in the middle of the iron. Pumpkin waffles require a little longer than traditional ones, but not more than 2 minutes, depending on the crispiness you want.
  • N.B. If you want them to be crispy, don't put the ready waffles directly on a plate, let them rest a bit on an oven rack.

For the condensed milk:

  • Put sugar powder, milk and butter in a tall pot over low heat and wait until it boils, stirring occasionally (there should be a lot of foam). When you see more and more foam, increase the heat to medium.
  • Cook for 10 min. Remove from the heat and put in a container filled with cold water. Condensed milk becomes thicker as it cools down. Then you can fill it in a clean jar and keep in the fridge. From the amounts stated you will get around 280 ml or 1 cup of condensed milk.

For the prickly pear cactus jam:

  • Sterilize your jar with a lid by boiling them in water for 10-15 minutes.
  • Meanwhile, cut the cactus fruits in halves and remove the flesh together with seeds with a spoon. Put the flesh in a strainer over the bowl and mash it, squeezing with the back of a spoon as needed. Put the pureed fruits in a pot over medium heat and add lemon juice and sugar. Bring to the boil.
  • Cook for 10 minutes, stirring constantly. Add pectin sugar and stir until dissolved. Bring to a boil and cook for 2 more minutes, stirring constantly. Put in a jar. Let cool before refrigerating. This jam becomes thicker as it cools down.
  • Top the waffles with condensed milk and prickly pear cactus jelly.
  • Enjoy!