To help get them out the door in good spirits, I made one of our favorite fall breakfasts. Spiced Pumpkin Waffles. Maybe last year sometime I saw that Amy (from Angry Chicken fame) mentioned these delicious waffles she'd made and I had to try them. You know, me with the freezer full of pumpkin and all... So I did. And the reaction--YUM! The kids love them. Chris is gone by the time the kids and I get up in the morning so he never eats breakfast with us during the week and he makes breakfast on the weekends, so I'm not sure if he's ever had any of my delicious pumpkin waffles, but he's missing out. ;)
The recipe is from Country Living. Make these this weekend. You'll be glad you did! And just on a side note...these are also great served warm with a scoop of vanilla ice cream and warm maple syrup or even caramel sauce for dessert...I'm just saying if you wanted to go that route...
|photo via Country Living|
2 1/2 cup(s) all-purpose flour
1 tablespoon(s) baking powder
2 teaspoon(s) cinnamon
1 teaspoon(s) ginger
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground nutmeg
1/4 teaspoon(s) cloves
4 large eggs
2 cup(s) buttermilk
1 cup(s) pumpkin purée
1/2 cup(s) dark brown sugar
1/4 cup(s) (1/2 stick) unsalted butter, melted
1 teaspoon(s) pure vanilla extract
- Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
- Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
- Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.
Enjoy and have a very wonderful weekend! Hopefully I'll check in with some real progress on my bee blocks and fall quilting...