Pumpkin waffles in summer, it's not exactly a seasonal breakfast. But, I have an explanation: leftover canned pumpkin. Since I got a kitty who needs some pumpkin in her food once a day for fiber, I'm regularly left with canned pumpkin. And I hate to waste food. So, pumpkin waffles for breakfast it is!
Ingredients
1.25 cup flour
2 tsp baking powder
1 tsp cinnamon
0.5 tsp ginger
0.25 tsp cloves
0.25 tsp salt
2 tbsp brown sugar
0.5 cup pumpkin
1 cup milk
2 eggs
2 tbsp melted butter
Preparation
Preheat the waffle iron. Meanwhile, mix the dry ingredients in a large bowl.
Add wet ingredients to dry ingredients until just combined. Cook immediately in the waffle iron, adding about 3/4 cup at a time.
Serve hot, or cool for a moment on a cookie rack before serving. Putting the slices in a toaster adds an extra amazing crunch to the outside.
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