Pumpkin-pecan Waffles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 8 | Servings | ||
INGREDIENTS
| 3 | Eggs, separated | |
| 1 | T | Fresh lemon juice |
| 1 3/4 | c | Milk |
| 1/2 | c | 1 stick butter |
| 1/2 | c | Pumpkin puree, canned or |
| homemade | ||
| 2 | c | Cake flour |
| 1 | T | Plus |
| 1 | t | Baking powder |
| 1 | t | Salt |
| 1 | t | Ground cinnamon |
| 1/4 | t | Freshly grated nutmeg |
| 3/4 | c | Chopped pecans |
INSTRUCTIONS
Preheat the waffle iron. Place the egg whites in food processor bowl fitted with steel blade (or use mixer). Process until frothy, then add the lemon juice through the feed tube and continue processing until soft peaks form. Set aside. Meanwhile, in a large mixing bowl, whisk the egg yolks with the milk. Microwave the butter at 100% (high) until melted, about 20 seconds, then pour it into the egg-milk mixture along with the pumpkin. Whisk together. Sprinkle the cake flour, baking powder, salt, cinnamon, and nutmeg onto the egg-milk-pumpkin mixture and thoroughly whisk together. Fold in the beaten egg whites. Pour the batter onto the hot waffle iron just until it nearly reaches the edges. Sprinkle each waffle with 3 tablespoons of pecans. Bake each waffle until the light goes out. Don't peek. Place 8 dessert plates in the oven to warm, and as the waffles are cooked, transfer them to the warm oven till ready to serve. Recipe is from Dessert in Half the Time by Linda West Eckhardt and Diane Collingwood Butts. Posted to EAT-L Digest 3 November 96 Date: Sun, 3 Nov 1996 23:16:00 EST From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 192
Total Fat: 22.2g
Cholesterol: 104.6mg
Sodium: 444.4mg
Potassium: 220.6mg
Carbohydrates: 33.1g
Fiber: 2.2g
Sugar: 4.3g
Protein: 8.3g