Monday, January 3, 2011

Pumpkin Waffles

We're back to school this week.  I wanted to start the day off with a delicious and nutritious breakfast.  Their eyes lit up when they saw the waffle maker on the counter!

I was able to pick up a fantastic deal on Farmer's Market Organic Pumpkin on Amazon.  It is what inspired today's breakfast.  I've tweaked this recipe over the years.  Try it.  Enjoy it.  Let me know how it was for you because your feedback will help me to fine tune it more.

Pumpkin Waffles

1/2 cup light brown sugar
6 Tbsp. cornstarch
1 1/4 cups all purpose flour
1 1//4 cups whole wheat flour
3 tsp. baking powder
1 tsp. salt
3 1/2 tsp. cinnamon
4 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
4 large eggs, divided
2 cups buttermilk (can substitute skim)
15-16 oz. can pureed pumpkin
8 tablespoon unsalted melted butter, warm

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Sift together remaining dry ingredients and whisk together with the cornstarch and brown sugar.

3. Separate eggs: yolks go in a large bowl and whites get set aside in a medium bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites for a couple of minutes with a hand mixer on high until stiff peaks form. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter!

You can divide this recipe in half. We had 18 Waffles out of this batch and served them with pure maple syrup and orange wedges. What a delicious and nutritious start to our day.

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