Wednesday, October 26, 2011

Pumpkin Waffles with Maple Walnut Cream

I love waffles and pancakes.  I really love breakfast food period.  We often have it for dinner too.  My kids love waffles too.  After tasting their Eggo waffles once I decided to start making waffles in big batches and freezing them so they can have homemade "Eggo's" instead.  Eggo's taste like cardboard!  Not that I've eaten cardboard but that's what I imagine cardboard to taste like.  We just stick them in the toaster and voila they have warm waffles in no time.  These are a fall spin on traditional waffles and they are so good!  Nice pumpkin flavor with a little spice. They prefer regular pancake syrup, go figure, but I love this maple walnut cream.  It makes a hearty fall breakfast that will leave you happy and satisfied all morning!


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
Maple Walnut Cream


Lightly grease waffle maker.  Preheat waffle maker.

In a large bowl stir together flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.  Make a well in the center of the flour mixture.

In a large bowl combine eggs, milk, pumpkin, and butter.  Add pumpkin mixture to flour mixture.  Stir until just moistened.  Batter should be slightly lumpy.

Pour batter into waffle maker and bake according to manufacturer's instructions.  Serve with syrup.

Maple Walnut Cream

In a medium saucepan melt 1 tablespoon butter over medium heat.  Add 3/4 cup coarsely chopped walnuts.  Cook and stir for 1 minute or until walnuts are toasted.  Stir in 1 1/2 cups maple syrup and 1/2 cup whipping cream; heat through. Print this post

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