Pumpkin Nut Waffles Recipe
Ingredients
| Cake flour | 2 Cup (32 tbs), sifted | |
| Baking powder | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 3⁄4 Teaspoon | |
| 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
Calories 809 Calories from Fat 450
% Daily Value*
Total Fat 52 g79.4%
Saturated Fat 11 g55.2%
Trans Fat 3.4 g
Cholesterol 168.5 mg56.2%
Sodium 973.9 mg40.6%
Total Carbohydrates 73 g24.3%
Dietary Fiber 11.5 g46.2%
Sugars 7.6 g
Protein 21 g41.7%
Vitamin A 101.3% Vitamin C 2.7%
Calcium 58.7% Iron 13.5%
*Based on a 2000 Calorie diet
Directions
1) Into a bowl, sift together the cake flour, baking powder, salt, cinnamon and nutmeg.
2) In a bowl beat the egg yolks. Add in milk, shortening and pumpkin. Add this to the bowl of dry ingredients.
3) In a bowl, beat the egg whites till they become stiff.
4) Fold the whites into the waffle batter.
5) Pour spoonfuls of the batter into a hot waffle iron.
6) Sprinkle the top of the waffles with 3 tablespoons of chopped pecans.
7) Bake the waffles for 4 minutes.
SERVING
8) Serve the Pumpkin Nut Waffles with a generous drizzle of maple syrup.
Chef
