Sunday morning breakfast is a great time to add diversity to your standard breakfast menu. My older daughter loves waffles, and she made this delicious suggestion. I incorporated the pureed pumpkin to my regular waffle recipe, and then we added all kinds of different toppings.
Shown above is pumpkin waffles topped with whipped cream and english toffee shards. The delicious toasted pecans, chocolate bits, and shards of toffee made it a real treat! Try applesauce and cinnamon with a drizzle of maple syrup or top it with chunky cranberry sauce. The toppings are limitless, and the pumpkin is the wonderful subtle flavor plus it gives an extra moist waffle.
As Always,
ENJOY!
FAVORITE WAFFLES RECIPE
2 eggs, separated
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup pumpkin puree
1 3/4 cup flour
1 Tbs. baking powder
1 Tbs. sugar
1 tsp. salt
Lightly brush waffle grids with oil.
In small bowl, beat egg whites until stiff, not dry, and set aside. In large bowl, beat egg yolks until thick and lemon colored. Continue beating, adding milk and vegetable oil and pumpkin puree. Add dry ingredients, beat until smooth, and fold in beaten egg whites.
Add waffle batter to hot iron and cook according to waffle iron instructions.
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