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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When I really want to impress folks, I serve these waffles. They're beautiful with a fresh sprig of mint atop the sweet butter. It was my most requested recipe when I owned a bed and breakfast. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 egg, lightly beaten |
1-1/4 cups milk |
2/3 cup canned pumpkin |
4-1/2 teaspoons butter, melted |
1/3 cup chopped pecans |
maple cranberry butter: |
1/2 cup fresh or frozen cranberries |
1/4 cup maple syrup |
1 cup butter, softened |
additional maple syrup, optional |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.
2. Bake in a preheated waffle iron according to manufacturerâs directions until golden brown.
3. Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.
4. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter. Yield: 4 servings (1 cup butter).
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