Imagine with me that it is a cool fall morning. There is a little bit of frost on the roofs of the homes in your neighborhood. You are looking around for that pair of slippers you haven’t worn since last winter because that ceramic tile is so chilly on your feet. At the risk of being a “party pooper” I need to warn you…that morning is closer than you think!! 😉 My son headed back to school this week. It is so hard to believe that summer is rounding the final bend and fall is on the horizon.
Here’s a wonderful waffle recipe for those cool mornings. My daughter, Jenna, has been making them for a couple years now. She usually makes a big batch and freezes them for quick morning breakfasts. We love it when she does that, because we can snitch some!! Heat them up and you are good to go.
Take Six Pumpkin Waffles
3 1/2 C milk
1 1/2 C solid packed pumpkin (not pie filling)
3/4 C vegetable oil
4 large eggs
4 1/2 C flour
1/2 C packed brown sugar
2 tbsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 1/2 C chopped walnuts (optional)
Place the milk, pumpkin, oil and eggs in a bowl. Stir until smooth. In another bowl, place the flour, brown sugar (remove any lumps), baking powder, baking soda, cinnamon and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using in your waffle maker according to the directions of your appliance.
Use your favorite toppings on these delicious waffles. I would suggest some maple syrup from my sister, Paula’s, trees! Fresh fruit and whipped cream would be heavenly as well. Any other suggestions?
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