Pumpkin Waffles
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Top these warmly spiced, carbohydrate-rich waffles with sauteed apples or warmed honey or maple syrup.
Servings:
Ingredients:
| Nutritional Info | |
| Per waffle: | - |
| cal | about 275 |
| pro | 7 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 49 g |
| fibre | 2 g |
| chol | 66 mg |
| sodium | 190 mg |
| %RDI: | - |
| calcium | 11% |
| iron | 16% |
| vit A | 53% |
| vit C | 12% |
| folate | 7% |
Suggested Recipes
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2 cups (500 mL) all-purpose flour
1-1/4 tsp (6 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) each nutmeg and salt
2 eggs
1-3/4 cups (425 mL) milk
3/4 cup (175 mL) pumpkin purée
1/2 cup (125 mL) packed brown sugar
2 tbsp (25 mL) butter, melted (or vegetable oil)
1 tsp (5 mL) vanilla
2 apples (skin on), sliced
1/2 cup (125 mL) apple juice
Preparation:
In large bowl, stir together flour, baking powder, cinnamon, nutmeg and salt.
In separate bowl, whisk together eggs, milk, puree 1/3 cup (75 mL) of the sugar, butter and vanilla; pour over dry ingredients. Stir just until moistened.
Heat waffle maker; using 1/2 cup (125 mL) batter per waffle, cook according to manufacturer's directions.
Meanwhile, in nonstick skillet, cook apples and remaining sugar over medium-high heat, stirring, for about 3 minutes or until tender. Pour in juice; cook, stirring, for 2 minutes or until syrupy and softened. Spoon over waffles. Makes 16 pancakes.
Variation
Pumpkin Pancakes: Heat griddle or large nonstick skillet over medium beat; brush with 1/2 tsp (2 mL) vegetable oil. Using 1/4 cup (50 mL) batter per pancake and brushing pan with more oil as necessary, cook for 2 minutes or until bubbles break on top but do not fill in. Turn and cook for 2 minutes longer or until bottom is golden.
In separate bowl, whisk together eggs, milk, puree 1/3 cup (75 mL) of the sugar, butter and vanilla; pour over dry ingredients. Stir just until moistened.
Heat waffle maker; using 1/2 cup (125 mL) batter per waffle, cook according to manufacturer's directions.
Meanwhile, in nonstick skillet, cook apples and remaining sugar over medium-high heat, stirring, for about 3 minutes or until tender. Pour in juice; cook, stirring, for 2 minutes or until syrupy and softened. Spoon over waffles. Makes 16 pancakes.
Variation
Pumpkin Pancakes: Heat griddle or large nonstick skillet over medium beat; brush with 1/2 tsp (2 mL) vegetable oil. Using 1/4 cup (50 mL) batter per pancake and brushing pan with more oil as necessary, cook for 2 minutes or until bubbles break on top but do not fill in. Turn and cook for 2 minutes longer or until bottom is golden.
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