Pumpkin Waffles With Maple Pecan Cream Recipes

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MAPLE PECAN WAFFLES



Maple Pecan Waffles image

This is a nice light and fluffy waffle--great for overnight guests. Or, make it for dessert and top it with fresh fruit and whipped cream. I found this in My Great Recipes. I didn't have any pecans so I substituted walnuts. For the maple flavoring I threw in a few squirts of maple syrup. If you have any left (might want to double the recipe), wrap in plastic and freeze. To reheat, just put the frozen waffle in the toaster (move over L'eggo My Ego).

Provided by AmyZoe

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
2/3 cup milk
1/4 cup vegetable oil
2 egg whites
3/4 cup pecans, chopped
1/2 teaspoon maple extract
fresh strawberries, for garnish

Steps:

  • Preheat waffle iron.
  • Sift flour with baking powder and salt.
  • In mixing bowl, beat egg yolks, milk, and oil until combined.
  • Gradually add flour mixture, beating after each addition and beat only until smooth.
  • Beat egg whites until stiff peaks form.
  • Fold whites into batter.
  • Stir in pecans and maple extract.
  • For each waffle, pour 1/2 cup batter into center of waffle iron or until it spreads to 1 inch from edges.
  • Cook until waffle iron stops steaming.
  • Waffle should be crisp and golden.
  • Serve hot with warmed maple syrup and melted butter and sliced strawberries.

Nutrition Facts : Calories 493.5, Fat 32.3, SaturatedFat 4.8, Cholesterol 100.1, Sodium 288.1, Carbohydrate 41.5, Fiber 3.2, Sugar 1.4, Protein 11.1

PUMPKIN WAFFLES WITH MAPLE-PECAN CREAM



Pumpkin Waffles With Maple-Pecan Cream image

Make and share this Pumpkin Waffles With Maple-Pecan Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 14 serving(s)

Number Of Ingredients 11

4 cups all-purpose flour
1/4 cup packed brown sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 eggs, lightly beaten
3 cups milk
1 (15 ounce) can pumpkin
1/4 cup butter, melted

Steps:

  • In a large bowl, stir together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
  • Make a well in the center of flour mixture.
  • In another bowl combine eggs, milk, pumpkin, and melted butter.
  • Add pumpkin mixture all at once to flour mixture.
  • Stir just until moistened (batter should be slightly lumpy).
  • Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions.
  • Close lid quickly; do not open until done.
  • Bake according to the manufacturer's directions.
  • When done, use a fork to lift waffle off grid.
  • Repeat with the remaining batter.
  • Serve warm with Maple-Pecan Cream-in a medium saucepan melt 1 tablespoon butter over medium heat.
  • Add 3/4 cup coarsely chopped pecans.
  • Cook and stir for 1-2 minutes or until pecans are toasted.
  • Stir in 1 1/2 cups pure maple syrup and 1/2 cup whipping cream; heat through.

Nutrition Facts : Calories 237.9, Fat 7, SaturatedFat 3.8, Cholesterol 69.2, Sodium 398.7, Carbohydrate 36.3, Fiber 1.2, Sugar 4.4, Protein 7.6

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