This seasonal breakfast waffle is our traditional Thanksgiving weekend breakfast as well as our traditional Christmas morning breakfast. We use fresh pumpkin for the best flavor, but when we run out, we switch to store-bought canned pumpkin. We use eggnog from the refrigerator section of our grocery when it is in season. If we want to enjoy these waffles other times of the year, we use the canned eggnog found in the baking section of our local grocer. The recipe may also be made with milk, but I hasten to say that it will not be nearly as rich tasting.
Recipe:
2 1/4 cup flour
1/4 cup packed brown sugar
4 teaspoons baking powder
1 1/2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon ginger
4 eggs, separated
2 cups eggnog
1 cup pumpkin (fresh or canned)
1/4 cup melted butter
1/4 cup melted butter
Toasted pecans, applesauce, REAL Maple syrup for topping options
Combine the list of the above ingredients through the ginger in a large bowl.
Combine the list of the above ingredients through the ginger in a large bowl.
Combine egg YOLKS, eggnog, and pumpkin in another large bowl.
Add the flour mixture to the pumpkin mixture, stirring until just moistened.
Stir in butter.
Beat egg whites at high speed until they form soft peaks.
Beat egg whites at high speed until they form soft peaks.
Fold egg whites into the pumpkin mixture.
Bake in a pre-heated waffle iron.
Top with real maple syrup, pecans, and/or applesauce.
Serve warm.
This makes enough to feed our family of 6: Dad, Mom, two teen boys, one pre-teen boy, and a young girl.
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