Pumpkin Waffles
Recipe from Better Homes and Gardens

These low-fat waffles are made with whole wheat flour so you can feel good about feeding the healthful, filling food to kids.


Pumpkin Waffles


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Ingredients
 
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  • 2  cups  whole wheat flourOn Sale
  • 2  tablespoons  brown sugarOn Sale
  • 1  tablespoon  baking powderOn Sale
  • 1  teaspoon  ground cinnamonOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1/4  teaspoon  baking sodaOn Sale
  • 1/4  teaspoon  ground nutmegOn Sale
  • 1/4  teaspoon  ground gingerOn Sale
  • 1-3/4  cups  milkOn Sale
  • 1  cup  canned pumpkin or mashed, cooked pumpkinOn Sale
  • 2    egg yolksOn Sale
  • 3  tablespoons  butter, meltedOn Sale
  • 1  teaspoon  finely shredded orange peel (optional)On Sale
  • 2    egg whitesOn Sale
  • 1    recipe Cider-Honey Syrup (optional)On Sale
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Directions
1.
In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.
2.
In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).
3.
In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.
4.
Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.
5.
Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Cider-Honey Syrup
In a small saucepan, combine 1 cup apple cider or apple juice and 1 cup honey. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes about 1 cup.
Nutrition information
Calories 235, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 66 mg, Sodium 436 mg, Carbohydrate 41 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin C 2%, Calcium 20%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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