Pumpkin Waffles by Susan
I beat all my pancake and waffle batters by hand. If you choose to use a mixer, use low speed for the eggs and pumpkin, then a slow "stir" speed for the rest. Waffles should not be over-beaten or they may become tough.
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- 1 c
- pureed pumpkin
- 2/3 c
- plain greek yogurt
- 3 Tbsp
- sorghum, brown sugar, or other sweetener
- 3/4 tsp
- pumpkin pie spice
- 1/2 tsp
- 7/8 c
- biscuit baking mix, like bisquick
- oil or melted shortening for the waffle iron
1Beat eggs well in a medium mixing bowl. Beat in pumpkin and yogurt until smooth. Stir in sorghum or sugar, spices, and biscuit mix. Blend well.
2Preheat waffle iron to medium setting. Brush lightly with oil or shortening between each waffle.
3Using about 1/3 cup batter, make waffles according to instructions with your waffle iron. Remove to a plate and keep warm until all are done.
4Serve with butter and syrup. I have found a pumpkin syrup that is really good on these. Sorghum is good, too. They may also be sprinkled with powdered sugar or cinnamon sugar.