Pumkin Waffles
From rockstar 16 years ago
- 10 minutes to make
- Serves 4
Here’s a twist to pumpkin pie — pumpkin waffles. Perfect way to start the day. The spicy mix of cinammon, clove and ginger go very well with coffee. No-calorie bonus: the way the scent wafts in from the kitchen, bringing childhood memories of Grandma’s baking
Ingredients
- 1/3 cup packed light brown sugar shopping list
- 2-1/4 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons ground cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon ground cloves shopping list
- 4 large eggs shopping list
- 1 cup whole milk shopping list
- 1 cup well-shaken buttermilk shopping list
- 1 cup canned solid-pack pumpkin shopping list
- 3/4 stick (6 tablespoons) unsalted butter, melted shopping list
- additional melted butter for brushing waffle iron shopping list
- additional butter for serving with waffles shopping list
- warm maple syrup shopping list
How to make it
- Pre-heat oven to 250F and pre-heat waffle iron.
- Sift together flour, brown sugar, baking powder and soda, salt, and spices.
- Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth.
- Whisk in dry ingredients just until smooth.
- Brush waffle iron lightly with melted butter and spoon batter into waffle iron according to manufacturer’s directions for quantity of batter.
- Cook according to manufacturer?s instructions.
- Transfer waffles to rack in oven to keep warm and crisp.
- Repeat until all batter is used.
- Transfer waffles to a large platter and serve with butter and warm maple syrup.
- Makes about 12 waffles.
sunny
blondie80
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