Pumpkin Nut Waffles Recipe
Summary
Ingredients
| Cake flour | 2 1⁄2 Cup (40 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 3⁄4 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Eggs | 3 , separated | |
| Milk | 1 3⁄4 Cup (28 tbs) | |
| Shortening | 1⁄2 Cup (8 tbs), melted | |
| Canned pumpkin | 1⁄2 Cup (8 tbs) | |
| Pecans | 3⁄4 Cup (12 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 3518 Calories from Fat 1815
% Daily Value*
Total Fat 208 g319.5%
Saturated Fat 44.2 g220.9%
Trans Fat 13.5 g
Cholesterol 674 mg224.7%
Sodium 3895.4 mg162.3%
Total Carbohydrates 351 g116.9%
Dietary Fiber 53.9 g215.6%
Sugars 30.3 g
Protein 94 g187.5%
Vitamin A 405.4% Vitamin C 10.7%
Calcium 239.9% Iron 54%
*Based on a 2000 Calorie diet
Directions
Beat egg yolks.
Combine with milk, shortening, and pumpkin.
Add to dry ingre-dientsi Beat egg whites stiff.
Fold into batter.
Pour onto hot waffle iron.
Sprinkle with a few chopped nuts and bake.
Chef
