Lindsey bought me a new cookbook for my birthday called The Essential Food Storage Cookbook. I decided to try the Pumpkin Waffles for dinner one night and we loved them!
A new twist on Mom's Waffles! It makes plenty for 4 people. They freeze well.
In a large bowl combine dry ingredients:
2 1/2 c. flour
2 TBS. sugar
1 TBS. baking powder
1 teas. salt
1 teas. cinnamon
1/2 teas. ground ginger
1/4 teas. ground nutmeg
3 eggs, separated
In a separate bowl combine:
3 egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
1/2 c. canned pumpkin
Then add to dry ingredients. Beat the egg whites until stiff and fold into the batter. Cook until golden brown.
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