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- 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
- 1 recipe Maple-Pecan Cream
1. In a large bowl stir together flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Make a well in the center of flour mixture.
2. In another large 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).
3. Add batter to a preheated, lightly greased waffle baker according to the 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.
Yield: 2-1/2 cups
- 1 tablespoon butter
- 3/4 cup coarsely chopped pecans
- 1 1/2 cups pure maple syrup
- 1/2 cup whipping cream
1. In a medium saucepan melt butter over medium heat. Add pecans. Cook and stir for 1 to 2 minutes or until pecans are toasted. Stir in maple syrup and whipping cream; heat through. Makes 2-1/2 cups.
- Servings Per Recipe 12,
- cal. (kcal) 465,
- Fat, total (g) 17,
- chol. (mg) 102,
- sat. fat (g) 7,
- carb. (g) 70,
- fiber (g) 3,
- pro. (g) 10,
- sodium (mg) 408,
- Percent Daily Values are based on a 2,000 calorie diet
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