Tuesday, October 26, 2010
This time of year Sunday waffles turn into pumpkin waffles. Last week I fed the whole family Sunday pumpkin waffles, such a good breakfast. Brian and my sister, Mikken, request these the most, and I am always happy to whip up a batch. (When I'm not using the mix from Williams Sonoma.) A couple of years ago I went searching for a pumpkin waffle recipe and found this one on the Better Homes and Garden recipe. I think I tried out a few others I found, but ended up liking this one the rest, and the family agrees it's a keeper. I'm sure glad I printed this recipe out because I haven't been able to find it online lately. Using my new print friendly button you should be able to print it out no problem. These should definitely make an appearance on your next breakfast table.
Makes: 16 (4 inch) waffles
Cook: per waffle iron directions
2 Cups flour (can use whole wheat)
3 Tablespoons brown sugar
1 Tablespoon baking powder
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
1/4 Teaspoon baking soda
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground ginger
1 3/4 Cup milk
1 Cup canned pumpkin
2 eggs -separated
3 Tablespoons butter, melted
1 Teaspoon orange peel (optional - I don't use it)
1.In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside
2. In a medium bowl, combine milk, pumpkin, egg yolks, butter and orange peel, if using. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).
3. In small bowl, beat egg whites with an electric mixer on high until stiff peaks form. Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.
4. Heat a lightly greased waffle iron, pour batter onto iron and bake according to manufacturer's directions.
Nutrition Info: (if you like this kind of stuff)
Per 1 4- inch waffle: Calories 225, Total Fat (g) 6, Saturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 436.