Tuesday, October 5, 2010


we break the rules and throw tradition out the window. In the Hansen house we occasionally have breakfast for dinner. That's right, we sometimes forgo the salad and lean meat and have a bowl of cereal or an egg white scramble and on a very rare evening-waffles. It's all about balance, right?!

And may I suggest that if you're going to do it, you should either go big or go home. So last Sunday we went big and savored every last drop of these scrumptious pumpkin waffles (we find any excuse to use our new belgian waffler!).

As I said last week, this was our first attempt at them, but I'm definitely impressed to have found a keeper on my first try! The recipe comes from Health and was certainly more health conscious than most I found. And the touch of ginger and cloves really gives them that something special. Perfect fall treat-for breakfast or dinner!

Pumpkin Waffles with Maple-Walnut Syrup

Recipe courtesy of Health

1 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
1 large egg
1 large egg white
1 1/2 cups low-fat buttermilk, well shaken
3/4 cup canned pumpkin
1/4 cup dark brown sugar
2 tablespoons canola oil
1/2 teaspoon unsalted butter, melted
1/3 cup chopped walnuts
2/3 cup pure maple syrup
Powdered sugar, for garnish

Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup. (Serving size: 2 waffles, plus syrup)


1 comment:

Missy said...

sounds wonderful!!!!!!!!! i love having breakfast for dinner. i love breakfast food!!!!!

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