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It's October and, until now, there's not been even a hint that it's Fall.
But my mind tells me that it's Fall . . .because it's October.
October = Fall.
October + Pumpkins = Fall.
October + Candy Corn + Peanuts = Fall.
In 27 short days, my cherubs will want to wear some costume and go door to door trick-or-treating.
Therefore, I must pretend it's Fall!
We decided we'd have breakfast for dinner the other night.
I had spent the day subbing at school and wanted to make pumpkin waffles for my boy cherub.
But I didn't really have the time.
So, I made this up as I went along.
We all decided the waffles tasted kind of gingerbread-y.
Which we liked.
I made extra and stuck them in the freezer for a fast Fall breakfast!
Whether Fall ever gets here or not!
Fall Spiced Waffles
Your favorite pancake/waffle mix
AND the ingredients it calls for (usually milk, egg, and oil)
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 tablespoon ginger
1/8 tsp. pumpkin flavoring (King Arthur brand) OR 1 tsp. vanilla
Preheat waffle iron.
Add the dry pancake/waffle mix to a bowl. Add the cinnamon, cloves, nutmeg, and ginger. Add the egg/s, oil, optional flavoring, and milk. However, I reduced the amount of milk by about 1/4 cup or smidge more. I wanted a thicker waffle batter.
Ladle the batter into the heated waffle iron and cook until desired doneness.
You can keep waffles warm in a 170 degree oven until ready to serve or cool completely and freeze and reheat in a toaster oven or microwave.
Enjoy with butter and maple syrup, or our favorite, apple butter.