With just the right amount of pumpkin flavor, cinnamon and nutmeg these waffles make the perfect fall breakfast. Add a little vanilla syrup and your breakfast is complete!
Last Sunday we were out for a walk around 4:30 when it occurred to me that we had not planned anything for dinner. Immediately a breakfast dinner sounded so good. My old roommate Jane made these pumpkin waffles a few times when I lived with her. I hadn't made these for about eight years. I am definitely glad I made them again.
These waffles have just the right amount of pumpkin flavor, with the added cinnamon and nutmeg spice to make them the perfect fall breakfast. I really like the syrup with these waffles. It's vanilla flavor goes so well with the pumpkin flavors. This really is great for breakfast or really any time you are hungry!
Waffles
2 cups flour
1 tablespoon cinnamon
½ teaspoon nutmeg
2 tablespoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 ½ cups milk
1 tablespoon vanilla
1 cup prepared pumpkin
½ cup butter, melted and cooled slightly
4 eggs, separated
Place dry ingredients (flour, cinnamon, nutmeg, baking powder, salt, sugar) in bowl and whisk together. In another bowl whisk remaining ingredients except egg whites. In another bowl beat egg whites stiffly. Add wet ingredients to dry. If the mixture seems too stiff, add more milk, a tablespoon at a time. Fold in beaten egg whites. Cook in a hot waffle iron according to your waffle irons instructions. (I spread the batter around just a little so it is not so thick and it cooks more evenly.)
Syrup
1 cup butter
1/2 cup buttermilk (or regular milk + 1 tsp of lemon juice.)
1 cup sugar
1 tsp light corn syrup
Bring ingredients to a boil, take off heat and add 1 scant tsp soda and 1 tsp vanilla. Stir a bit, let sit a minute and serve over waffles.
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