Description
A fall breakfast dish using canned pumpkin.
Ingredients
- 2 cups Flour
- 2 Tablespoons Sugar
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- 1 dash Cloves
- 3 Large Eggs, Separated
- 1-¾ cup Milk
- 1 stick Butter, Melted And Slightly Cooled
- ½ cups Canned Pumpkin
- 1 teaspoon Vanilla
Preparation
Heat waffle iron. Spray with cooking spray.
In a large bowl, combine the dry ingredients and mix with a whisk. In a separate bowl, combine egg yolks, milk, melted butter (cool a bit so it doesn’t cook the eggs), canned pumpkin, and vanilla. Pour the wet into the dry ingredients.
Using a mixing bowl with a whisk attachment, whisk the egg whites on medium speed until stiff peaks form. Fold the egg whites into the batter. Pour into the waffle maker and use according to manufacturer’s instructions.
Serve with maple syrup and powdered sugar.
