Maple-Cranberry Butter:
Combine 1/8 Cup Maple Syrup and 1/4 Cup fresh cranberries. Heat over Medium-Low heat, stirring occasionally, until the cranberries have softened and popped. (I love that pop sound). Let it cool, then stir the mixture into 1/2 a cup of butter at room temperature. Cover, and set aside.
Waffles:
Preheat your waffle iron. In a large bowl, whisk together 1 cup flour, 1 T. firmly packed brown sugar, 1 tsp. baking powder, and 1/4 tsp. salt. In a separate bowl, whisk together 1 1/4 cup milk, 1 large egg, and 1 1/2 T. melted butter. Stir the milk mixture and 2/3 C. pumpkin puree into the dry ingredient until just blended. The batter may be slightly lumpy, do not overtax. Stir in 1/2 C. coarsely chopped pecans. Pour the batter into your waffle iron and cook it as you normally would.
Serve with the butter and hot maple syrup on top. Mmmmm these are so delicious! And perfect for the Fall. I feel like this is something that would be on Master Chef, or something like that. I was really shocked at how easy the recipe was, and how fun it was to make. It came from the Williams-Sonoma Breakfast Cookbook.
Preheat your waffle iron. In a large bowl, whisk together 1 cup flour, 1 T. firmly packed brown sugar, 1 tsp. baking powder, and 1/4 tsp. salt. In a separate bowl, whisk together 1 1/4 cup milk, 1 large egg, and 1 1/2 T. melted butter. Stir the milk mixture and 2/3 C. pumpkin puree into the dry ingredient until just blended. The batter may be slightly lumpy, do not overtax. Stir in 1/2 C. coarsely chopped pecans. Pour the batter into your waffle iron and cook it as you normally would.
Serve with the butter and hot maple syrup on top. Mmmmm these are so delicious! And perfect for the Fall. I feel like this is something that would be on Master Chef, or something like that. I was really shocked at how easy the recipe was, and how fun it was to make. It came from the Williams-Sonoma Breakfast Cookbook.
No comments:
Post a Comment