Pumpkin Waffles With Nut Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 4 | t | Baking powder |
| 2 | t | Ground cinnamon |
| 1 | t | Ground allspice |
| 1 | t | Ground ginger |
| 1/2 | t | Salt |
| 1/4 | c | Firmly packed brown sugar |
| 1 | c | Canned pumpkin |
| 2 | c | Milk |
| 4 | Eggs | |
| 1/4 | c | Melted butter or margarine |
| 1/2 | c | Softened butter or margarine |
| 1/2 | c | Walnuts, chopped |
INSTRUCTIONS
/ cup grated orange peel From: May Koehler I make huge batches of these and freeze the leftovers. Great leftovoer! Waffles: Sift together flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar. Separate eggs. Combine pumpkin, milk, and egg yolks. Add flour mixture and butter. Stir to blend. Beat egg whites until soft peaks form. Fold into batter and blend. Preheat waffle iron. Pour batter onto grill. Cook waffles until browned and crisp, about 5 minutes. Makes 5 - 9-inch waffles Nut Butter: Mix all ingredients together. Posted to JEWISH-FOOD digest by "Sharon H. Gluck" <shg2@pacbell.net> on Jan 10, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3473
Calories From Fat: 1816
Total Fat: 207.3g
Cholesterol: 803.5mg
Sodium: 5319.1mg
Potassium: 2187.9mg
Carbohydrates: 333.6g
Fiber: 21.9g
Sugar: 89.3g
Protein: 82.8g