Monday, October 15, 2012

Recipes from the Farm: Pumpkin-Pecan Waffles!

Pumpkin-Pecan Waffles

1 cup all purpose flour sifted
1 Tblsp. firmly packed dark brown sugar, sifted
1 tsp baking powder
1/4 tsp fine sea salt
1 1/4 cups whole milk
1 large egg, lightly beaten
1 1/2 Tblsps butter, melted
2/3 cup pumpkin puree
1/3 cup coarsely chopped pecans
Warmed maple syrup for serving

Preheat waffle iron.  In large bowl, whisk together the flour, brown sugar, baking powder and salt until well mixed.  In a large glass measuring pitcher, whisk together the milk, egg, and butter.  Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended.  The batter may be slightly lumpy; do not overmix.  Stir in pecans and transfer the batter back to the pitcher.

When waffle iron is hot, pour some batter evenly over the center of grid, easing it toward, but not into, the corners or edges with a wooden spoon or heatproof spatula.  Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is soft, light, and springy, about 4 minutes.  Transfer each waffle to an uncovered platter in a low (200 degree) oven to keep warm while you cook the remaining waffles in the same way.  Makes 3 - 4 servings.

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