Pumpkin Waffles....mmmmmmmm

I know it sounds weird in the summer but these were the biggest HIT! Perfect batter, mix of spices and it reminded Matt and I of a favorite breakfast spot called Cafe 222 in San Diego back in January of this year. I might just add a sprinkle of walnuts on top with whip cream in the future...

A must try if you are a pumpkin fan like us.

2 cups all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 large eggs, separated

1 3/4 cup milk

1/2 cup butter (1 stick), melted

1/2 cup canned pumpkin [the only ingredient you probably don't have on hand]

Vegetable oil for brushing waffle iron (or Olive Oil- I love my spray can mister jar that I fill with Olive Oil)

Maple Syrup for serving

PREPARE the BATTER:

Heat the oven to 250F. Heat a waffle iron. Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk together the egg yolks, milk, butter, and pumpkin in a medium size bowl. Add the egg mixture to the flour mixture, stirring until combined. Beat the egg whites in a small bowl until stiff and fold them into the batter.

COOK the WAFFLES:

Brush the waffle iron lightly with oil and spoon in batter (about 1/4 cup per waffle), spreading quickly. Cook according to the manufacturer's instructions. Transfer waffles to a rack in the oven to keep warm and crisp. (I don't do as I like to eat them as they get done). Repeat with the remaining batter. Serve hot with maple syrup.

Batter makes quite a lot - we have leftovers for Sunday Brunch!

Taken from a great cooking sassy library book from Serena (Farm Chicks in the Kitchen)

pg. 41 - breakfast although I love Breakfast for Dinner!!!