Thursday, March 15, 2012

Pumpkin Waffles


My oldest cherub loves pumpkin . . .

  . . .bread
 . . . cookies
 . . . pie
 . . . and waffles!

It works out really well that the Mr. found pumpkin on sale at the store the other day for about $0.25 a can! 

Honestly, that's what the Mr. goes to the store for . . .sale items!

Now that I have 10 cans of pumpkin in my cabinets and it's not anywhere near Fall, I'm searching the recipes for delicious recipes that we'll enjoy in the Spring!

I found this recipe on the internet and made some small changes to it and we all thought they were delicious waffles!

On a wonderful Spring Saturday morning, you may want to serve these delicious Fall pumpkin waffles to your family!

Pumpkin Waffles


1/4 cup brown sugar
3 Tbsp. cornstarch
1 1/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. King Arthur Pumpkin flavoring
2 large eggs, seperated
1 cup whole milk
1 cup canned solid-pack pumpkin
4 Tbsp. unsalted butter, melted and warm

Prepare the waffle iron as per the directions.

Combine brown sugar, cornstarch, flour, baking powder, salt, and cinnamon in a large bowl. Whisk to blend.

Separate eggs: place the whites in a small bowl.  Whip until stiff peaks form. 

To the egg yolks add the pumpkin, butter, pumpkin flavoring, and milk. Whisk to blend.  Add the pumpkin mixture to the dry ingredients, and mix them together until just combined.

Gently add the whipped egg whites into the mixture.   Gently fold them in until no white remain, but do not over fold.

Laddle the correct amount into the waffle iron and cook until desired doneness.

Keep in oven on low setting to keep warm until all the waffles have been cooked.

Serve with butter, syrup, or apple butter.

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