Wednesday, December 12, 2012

Toasty Pumpkin Waffles

This is a recipe that I tried this past weekend when my daughter, Ashley and her family came to celebrate an early Christmas with us.  I wanted breakfast to be special and it was, this recipe was amazing.

Toasty Pumpkin Waffles with Maple Cranberry Butter

1 cup flour
1 Tbsp brown sugar
1 tsp baking powder
1/4 tsp salt
1 egg beaten
1 1/4 cups milk
2/3 cup pumpkin
4 1/2 tsp butter, melted
1/3 cup pecans

Combine flour, brown sugar, baking powder and salt.  Whisk egg, milk, pumpkin and butter: stir in dry ingredients until blended.  Fold in nuts.  Bake in preheated waffle iron until golden brown.

Maple Cranberry Butter

1/2 cup cranberries
1/4 cup maple syrup
1 cup butter

Meanwhile in small saucepan, combine cranberries and syrup.  Cook over medium heat until berries pop, about 10 minutes.  Transfer to mixing bowl and cool slightly.  Beat in butter until blended.  Serve over waffles.
Yield 4 servings. 

I doubled the waffle recipe, but not the butter and still had plenty to go around.  If you do not make the special butter to go on the waffles I would increase the brown sugar and add some spices to the waffles.

Very yummy and may just become a traditional Christmas holiday recipe.

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