27 October 2013

Great Pumpkin Whole Wheat Raised Waffles with Flour From the Grist Mill and Maple Glazed Apple Rings Charlie Bown

Whole Wheat Pumpkin Raised Waffles Made With Grist Mill Flour and Topped with Maple Glazed Apple Rings
On a gorgeous sunny day my feet had that wandering itch. You know the feeling when a bright, sunny autumn day has you busting to get outdoors. So I hopped in the car and ventured into the southern interior to the Similkameen Valley. The Grist Mill and Gardens in Keremeos has been on my radar lately with announcements of delicious long table dinners and its burgeoning wine industry. What better day to venture south than with a step into the past.


When Barrington Price built his flour mill to supply miners in the Gold Rush several years after joining the Hudson Bay Company in 1872, he probably never imagined The Grist Mill at Keremeos would be operating again in the 21st Century.  In 1877, he built a water powered Grist Mill to produce a high quality white flour from wheat grown by the First Nations people that was in high demand. The mill and subsequent store worked together to serve the needs of local ranchers, native people, gold miners and travellers on the historic Dewdney Trail paving the way for farming and agricultural production in the area. Unfortunately, the gold rush did not last long and the mill went into disrepair.

In his time, it was equipped with some of the best milling equipment available, including a James Jones New Process roller mill and a Barford and Perkins grinder. It was state-of-the-art technology in the 1880s, and now it's the last example of a pioneer British Columbia mill that still has its historic, original machinery and building in place.
Grist Mill and Gardens in Keremeos
In 1979, when the site was purchased by the British Columbia Heritage Trust, this little mill was recognized as the last surviving example of the many pioneer settlement mills in B.C. which produced flour during the 1800s. It now appears to be the only remaining mill from that period west of Ontario still in its original location with both the building and machinery intact.

Restoration of the mill began in the 1980's.  After years of misuse and neglect, the property was purchased by the province and Cuyler Page was hired to research and rebuild the historic site. The "foot prints" left by the 1877 machinery have been used to reconstruct the mill and put it back into working condition. It has been quite a challenge but a piece of history worth preserving.

The Grist Mill has an heirloom apple orchard and a small plot of heritage wheat growing on the upper fields, and some of the most interesting organically-managed heritage gardens in Canada. All gardening is organic and seed conservation is a critical part of their mission.

The mill still grinds flour every day and you have always been able to sample it in the homemade bread at the Grist Mill's restaurant. On my first visit I was thrilled to find that their flour is now for sale in small quantities and purchased directly at the mill. It makes me happy that if I were following the 100 Mile Diet to the letter I wouldn't need to make flour out of dried and crushed crickets.


Last year I made a yeasted waffle for the first time from a heritage recipe from the Fanny Farmer Cookbook. Adding yeast to the mix makes a much crisper waffle, especially with the addition of pumpkin or squash.  I was very happy with these waffles made from flour ground in an ancient grist mill in the heart of the Similkameen Valley. I can almost envision the mounties in their red coats riding on horseback over the range to the Hudson Bay Company post. These waffles are meant to be made the night before and then the batter cooked in your waffle iron for breakfast or brunch. The batter bubbles up and grows in the fridge overnight, so be sure you put it in very large bowl so you don’t wake up to a mess in your fridge.

The pumpkin flavour and spices add a subtle warm autumn flavour to the waffles, but the smell of cinnamon and pumpkin pie spices are intoxicating. These make mornings a breeze so that you can follow your wanderlust ways and head out on an adventure. They also freeze well and you can toast them on another busy morning…if they last that long of course.

2691 Upper Bench Road
RR#1 S-89 C-10
Keremeos BC V0X 1N0
Telephone: (250) 499-2888


**Whole Wheat Pumpkin Raised Waffles with Maple Glazed Apple Rings**

2 - 2/3 cups whole wheat pastry flour (I used Grist Mill Whole Wheat flour)
2 - 1/4 teaspoons (1 package) yeast
1 teaspoon pumpkin pie spice (see note below)
1/2 teaspoon salt
3/4 cup canned pumpkin
3 tablespoons butter
1/4 cup canola oil
3 tablespoons brown sugar
1 3/4 cups milk
3 eggs
2 teaspoons vanilla

Maple Glazed Apples:

4 Golden Delicious apples (about 1 1/2 pounds)
2 tablespoons unsalted butter
3 tablespoons maple syrup
1 tablespoon water
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon

In large mixing bowl, combine flour, yeast, cinnamon, pumpkin pie spice, and salt.

In medium saucepan or large microwave safe bowl, combine butter, brown sugar and milk. Heat until butter melts, but do not boil. Add pumpkin to cool mixture down slightly. Your thermometer should read 120° to 130°.

In a separate bowl whisk together 3 eggs, oil and vanilla. Add this egg mixture to the pumpkin/milk mixture; mix well.

Add liquid ingredients to dry ingredients and blend on low speed until combined. Continue beating 2 to 3 minutes on medium speed.

Cover bowl; refrigerate batter several hours or overnight.

Bake waffles as recommended in your waffle maker until golden brown.

Serve the waffles immediately. (These waffles freeze and reheat well.)

Note: Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves equals 1 teaspoon pumpkin pie spice.

To make Maple Glazed Apples: Peel and core apples and cut into 1/4-inch-thick slices. In a 12-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté apples, turning them, until golden and tender. Stir in maple syrup, water, lemon juice, cinnamon, and a pinch of salt and cook, stirring, until apples are glazed.


You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

33 comments:

  1. Looks delicious, Val. I have never made a yeasted waffle. This mill reminds me of one I visited when I was in Tennessee and I bought their stoneground grits. There is something warming about food made in the old traditional way.

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    1. This floury is special. I have enough for one more recipe so will need to choose wisely.

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  2. Are these even legal? Oh my, I could ingest a couple right now! Love the kind of trip you took.

    Best,
    Bonnie

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    1. The best way to spend a day off Bonnie.

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  3. look absolutely delicious Val:)

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  4. You know Val one of these days I need to make raised waffles.
    And as far as feet itching, I get that itch every single day in the summer--beach bound to explore!

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  5. I have yet to attempt yeasted waffles, but they are definitely on my bucket list! Love this pumpkin version.

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  6. Those gardens make my feet want to wander. And they're a lot farther away.

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  7. Beautiful flour mill and fabulous waffles!

    Cheers,

    Rosa

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  8. Your pumpkin waffles with the apples is stunning. I see lots of possibilities for the maple glazed apples. The grist mills remind me of our south, especially in Tennessee & Georgia.

    I'm a bit jealous of your beautiful fall. Normally our fall starts in mid September, but somehow this year fall didn't arrive until sometime in October and in almost a flash of the eye, winter popped in with a couple of below freezing mornings. Yikes.
    Sam

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    1. The apples were delicious on tip of maple yogurt with granola for breakfast.

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  9. The apples on top add a wonderful fall touch. So glad you enjoyed the recipe. Thanks for linking for my post. They look scrumptious.

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    1. Thanks for the inspiration Barbara. It seems to have inspired others as well.

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  10. Well Val, this recipe came in the nick of time! I adore yeast waffles since I made Marion Cunningham's a while back. Mulling over a menu to serve Thanksgiving morning, I thought of her recipe and wondered how about adding pumpkin. Now I have the perfect recipe! Someone told me last year about an apple cider syrup, think I've saved the recipe.
    Used to have a cider mill near us when we lived in Michigan. I miss it!

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    1. When I lived in Ontario we had a cider mill that in the fall was a mecca for their freshly made cinnamon sugar doughnuts.

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  11. Looks very comforting !! I love the maple glaze.. You have a beautiful space..I am glad to follow u

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  12. Everywhere I go I'm seeing pumpkin waffles, but loving yours with the glazed apples!

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  13. What a beautiful place, Val. :-) Everything about this is comforting and homey and delicious and wonderful. :-) Maple is my very favorite flavoring so I would love these wonderful apple rings. :-)

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  14. What a perfect recipe for an autumn breakfast! LOVE THIS, Val! The apples on top are brilliant! Thank you for taking us on a trip to one of the few remaining grist mills! They are such a treasure and your photos of your visit are just beautiful! Now I've go visit one nearby in Helen, GA (somewhat at a higher elevation in the foothills), which would be a nice day trip for us!
    xo
    Roz

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  15. I don't have a waffle maker. Can I use the batter to bake donuts? p.s. I enjoyed your history insights about the Grist Mill!

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    1. If you allow the batter to rise overnight, it rises and then collapses. I believe it would be too loose to make doughnuts.

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  16. wonderful apple topping on a terrific batch of waffles!

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  17. I'm jotting this down for my weekend breakfast! It looks so good, pumpkin flavored and those glazed apples are a real treat! I could eat those all by themselves with no problem!

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  18. That's what I call a proper breakfast! I love a meal like this on the weekends when we get off to a slower start. I haven't made waffles in years.

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    1. You must make waffles again Cathy.

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  19. Fantastic opportunity you have with that mill and it's flour. I also love what you did with the inspiration. GREG

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  20. The waffles look wonderful and such beautiful photos Val. What a great day out.

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  21. G'day Val! YUM, true!
    Never had pumpkin waffles, but your photo is mouth-watering too!
    Cheers! Joanne
    Viewed as part of Nancy's YBR Oct Round Up

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  22. what lovely look your waffles Val and love yours chestnuts, so pretty!!
    xo

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  23. Would love a bite of those waffles now Val, they look so good. I brought back from Calgary Cuvee maple syrup, never heard of that before. Have to look into it. It was used in the cooking class I took.

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    1. It sounds intriguing Dina. Cuvee is a type of really dark and syrupy beer. I have never had the opportunity to try it, nor do I know the maple syrup. So much to learn.

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  24. I absolutely love your armchair tours! I haven't got a waffle iron, but you surely make me want to run out and get one pronto!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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