Tuesday, March 25, 2008

Pumpkin Waffles

This is from Noelle’s friend Camille Conrad. The Conrads have this on General Conference Sundays.

2 cups flour
2 tablespoons baking powder
1 tablespoon cinnamon
1 tablespoon sugar
½ teaspoon nutmeg
¼ teaspoon salt
4 eggs, separated
1½ cups milk
1 cup pumpkin
¾ cup margarine
1 tablespoon vanilla

Combine first 6 ingredients. Separate the eggs and beat the yolks slightly. Add the milk, pumpkin, margarine and vanilla. Add the flour mixture. Fold egg whites into pumpkin mixture and then bake in waffle iron.

Buttermilk Syrup
1 cube butter
1 cup sugar
½ cup buttermilk
1 teaspoon Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Combine first 4 ingredients. Bring to a boil in extra large pan. Remove from heat and sir in baking soda and vanilla. Mixture will fizz to twice its height. Let set, stirring occasionally until fizz is gone. Serve hot over pumpkin waffles.

1 comment:

jason said...

I've simplified this by eliminating the egg separation...

Start by sifting the dry ingredients together.
Beat the eggs (not separated), pumpkin, butter (softened) and vanilla until creamy.
Alternately add the milk and dry ingredients.

I couldn't tell any difference from the original.

Also, this referigerates well for up to a week.