How I love thee.
Light and fluffy.
Sweet and satisfying.
The best part? Minimal cleanup.
These I schmeared with honey flavored goat cheese. My kids, on the other hand preferred the more traditional syrup (and lots of it). Either way, I didn't have to ask them twice to clear their plates.
My biggest problem? Never having enough leftover to freeze for next time.
Regardless how many times I double the recipe.
pumpkin flavored waffles
*if you are lucky enough to have extras, just freeze them to enjoy another day....or later on the same day.
2 cups flour
1 cup sugar
1 tablespoon baking powder,
1 teaspoon vanilla
pumpkin pie spice
1 tablespoon oil
The key to avoiding brick-like waffles is to separate the eggs. Whip the egg whites until stiff.
I breakout the old kitchenaid warhorse and get that spinning first. Then I mix the yolks and all the other ingredients in another bowl until just combined.
Fold in the egg whites (which by this time look deceptively like whipped cream)
Pour a little less than a cupful onto the waffle iron.
Voila-heaven - neatly partitioned out into handy easily separated quarters.