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Pumpkin-Nut Waffles Recipe
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Tablespoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Eggs||3 Small, separated|
|Milk||1 3⁄4 Cup (28 tbs)|
|Shortening||1⁄2 Cup (8 tbs), melted|
|Canned pumpkin||1⁄2 Cup (8 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
Calories 179 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 2.7 g13.3%
Trans Fat 0.8 g
Cholesterol 32.6 mg10.9%
Sodium 253 mg10.5%
Total Carbohydrates 15 g5.2%
Dietary Fiber 1.1 g4.6%
Sugars 1.9 g
Protein 4 g7.1%
Vitamin A 25.1% Vitamin C 0.65%
Calcium 14.6% Iron 9.5%
*Based on a 2000 Calorie diet
Combine egg yolks, milk, shortening, and pumpkin; add pumpkin mixture to dry ingredients, stirring just until moistened.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Fold into pumpkin mixture.
Pour one-fourth of batter into a preheated, lightly oiled waffle iron.
Sprinkle 3 tablespoons chopped pecans evenly over batter.
Cook about 5 minutes or until done.
Repeat procedure with remaining batter and pecans.
Serve with butter curls, if desired.