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Pumpkin Waffles

By The Canadian Living Test Kitchen

Tested till perfect

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Pumpkin Waffles

Nutritional Info

Per waffle: -
cal 0 275
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

Top these warmly spiced, carbohydrate-rich waffles with sauteed apples or warmed honey or maple syrup.

Ingredients

  • 2 cups all-purpose flour
  • 1-1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 eggs
  • 1-3/4 cups milk
  • 3/4 cup pumpkin purée
  • 1/2 cup packed brown sugar
  • 2 tbsp butter, melted
  • 1 tsp vanilla
  • 2 apples, (skin on), sliced
  • 1/2 cup 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.

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