Saturday, November 21, 2015

Pumpkin Spice Waffles: a perfect Thanksgiving breakfast!

Seriously easy, just the ticket to hold the family hunger off until the main show starts and absolutely delicious!
I serve with maple syrup and chopped pecans...but you really don't need the chopped nuts these are great with just syrup!

You can mix up the dry ingredients ahead of time, store in a baggie and have them ready to go on Thanksgiving morning.  The rest is pretty easy and YOU will be a STAR in your family’s eyes!
Dry ingredients:                                                               
1/3 C. brown sugar                                         
3 T. Cornstarch                                                 
1 ¼ cups self-rising flour                                                               
2 t. cinnamon                                                    
2 t. ground ginger                                           
¼ t. ground cloves
¼ t. ground nutmeg
Wet Ingredients:
2 eggs separated
1 C. whole milk (buttermilk if you have it)
1 T. lemon juice or vinegar (if using whole milk)
3 T. Melted Butter
1 C. Canned pumpkin (NOT pumpkin pie filling)

Directions:
Pre heat waffle iron.
Mix together all the dry ingredients.  I use a whisk to make sure the spices are distributed evenly.
In a medium mixing bowl combine the milk and lemon (not necessary if using buttermilk) and let rest while beating egg whites.
Beat egg whites until stiff.
Add the egg yolks, and canned pumpkin to the milk and beat until smooth. ( I just use a whisk for this)
Drizzle in the melted butter while whisking.
Add the wet ingredients to the dry and whisk just until incorporated…a few little lumps do not matter.
Fold in the egg whites.
Ladle into hot waffle iron and follow manufacturer’s directions. (No waffle iron? Make pancakes!)