Pumpkin Waffles With Maple-Pecan Cream
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
14
ingredients
- 4 cups all-purpose flour
- 1⁄4 cup packed brown sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 4 eggs, lightly beaten
- 3 cups milk
- 1 (15 ounce) can pumpkin
- 1⁄4 cup butter, melted
directions
- In a large bowl, stir together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
- Make a well in the center of flour mixture.
- In another bowl combine eggs, milk, pumpkin, and melted butter.
- Add pumpkin mixture all at once to flour mixture.
- Stir just until moistened (batter should be slightly lumpy).
- Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions.
- Close lid quickly; do not open until done.
- Bake according to the manufacturer's directions.
- When done, use a fork to lift waffle off grid.
- Repeat with the remaining batter.
- Serve warm with Maple-Pecan Cream-in a medium saucepan melt 1 tablespoon butter over medium heat.
- Add 3/4 cup coarsely chopped pecans.
- Cook and stir for 1-2 minutes or until pecans are toasted.
- Stir in 1 1/2 cups pure maple syrup and 1/2 cup whipping cream; heat through.
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