|total fat||6 g|
|sat. fat||3 g|
Top these warmly spiced, carbohydrate-rich waffles with sauteed apples or warmed honey or maple syrup.
- 2 cups 2cupsall-purpose flour
- 1-1/4 tsp 1-1/4tspbaking powder
- 1 tsp 1tspcinnamon
- 1/4 tsp 1/4tspnutmeg
- 1/4 tsp 1/4tspsalt
- 2 2eggeggs
- 1-3/4 cups 1-3/4cupsmilk
- 3/4 cup 3/4cuppumpkin purée
- 1/2 cup 1/2cuppacked brown sugar
- 2 tbsp 2tbspbutter, melted
- 1 tsp 1tspvanilla
- 2 2appleapples, (skin on), sliced
- 1/2 cup 1/2cupapple juiceapple juice
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.
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.