| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Canned pumpkin |
| 1 |
|
Batch "Mom's Basic Waffle Batter" (see recipe) |
| 1/8 |
ts |
Cinnamon |
| 1 |
ds |
Fresh grated nutmeg |
INSTRUCTIONS
Add a bit of canned pumpkin to your waffle batter along with some
cinnamon and nutmeg--just a touch of each. Prepare your waffles in the
usual way and serve with maple syrup. This great breakfast treat may stick
to your waffle iron unless you use a bit of Pam spray first.
Stir the pumpkin into the batter, along with the spices, just prior to
folding in the egg whites. Proceed as usual with the cooking. Remember that
the pumpkin is going to make these waffles a bit more dense than a plain
waffle. Great for dinner!
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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