Pumpkin Waffles

Cooking With Rania - "Breakfast Recipes"
KDKA Pittsburgh Today Live 10/27/2010

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Pumpkin Waffles

2-1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
6 tablespoons unsalted butter, melted
Pan spray for waffle iron

6 tablespoons unsalted butter
4 crisp apples, peeled and sliced thinly
1/2 cup pure maple syrup
1 cup toasted walnuts

Preheat oven to 250°F and preheat 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.
For the topping:
Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat.
Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, following the cooking directions on your waffle maker. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked. Repeat with the remaining batter. Serve hot with the apples.
Yield: Makes 12 (4-inch) waffles

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