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Saturday, December 11, 2010

The REAL Pumpkin Waffle

I love, love,love pumpkin "anything"...cookies, pies, cheesecake, bars, pancakes, muffins (you get the idea). The smell of it cooking reminds me of being a little girl and standing in the kitchen by the oven, waiting for the yummy pumpkin pies to get done baking. I love pumpkin pie like most little kids love candy...it was a treat that we only had during the holidays...so I ate as much of it as I could. NOW that I am older I cook with pumpkin more often than just during the holidays, (but not as often as I would like because my hubby doesn't like anything pumpkin...he detests it). I don't usually make pumpkin pie more often than that, but I do venture out and make other things with pumpkin periodically throughout the year. I have made pumpkin waffles off and on through the years, but I have never found one that I thought was the "perfect" waffle...although I think that I hit the nail on the head with this one. I loved how all of the spices come together to taste just like all those pumpkin goodies that I adore, yet it was put into the form of a "breakfast food". My kids gobbled them right down... I wished that I would have doubled the batch so that their would have been more for all of us, because my mouth was watering for "just one more. OH well, it just made me that much more excited for next time...and I think thats going to be really soon!

The REAL Pumpkin Waffle
1/4 c. brown sugar
1 1/4 c. flour
1 1/8 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. cinnamon
2 t. ginger
1/4 t. ground cloves
1 t. nutmeg
2 large eggs
1/4 c. milk
1/3 c. buttermilk
3/4 c. canned pumpkin
3 1/2 T. butter, melted and warm

Combine all dry ingredients into a large bowl. Stir until ingredient is mixed well. Separate the eggs. Put yolks in medium dish and egg whites in a small mixing bowl. Add pumpkin, buttermilk, and milk to the egg yolks. Whisk and set aside. Whip egg whites with a hand mixer on high until stiff peaks form. Pour warm butter into pumpkin mixture. Whisk continually as the butter will set up when it comes in contact with the cold milks. Add the pumpkin mixture into the dry ingredients and mix together until all ingredient is combined. Gently fold in egg whites with pumpkin mixture. Don't over mix or your waffles will be "tough". Pour 1/2 c. of batter into a hot waffle iron that has been sprayed with pan coating. Cook until done...each waffle iron is different so your time will vary. My waffle iron light turns off when the waffle is done, which makes it really easy AND nice. ENJOY this holiday breakfast treat today, tomorrow and throughout the holidays...but you can also enjoy it just as much in July as you can in December. 

Happy Cooking~
Julie

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