Spiced Waffles

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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.