A week of temperatures more reminiscent of October than early September has gotten us all in the mood for fall around here.
(Well, most of us. There is that one family member who thinks all seasons should be spent at the beach. Today she did have a pumpkin spice frappucino, a concession to September.)
Saturday mornings are made for yummy, special breakfasts. To honor a gorgeous, deliciously cool weekend, DD#2 whipped up Pumpkin-Chocolate Chip Waffles.
She took our basic waffle recipe:
2 cups self-rising flour or
2 cups flour, 1 T baking powder, 1/2 tsp salt
3 eggs, separated
1 1/2 cups milk
5 T. shortening, melted
1/2 cup canned pumpkin
1 tsp pumpkin pie spice
1 T sugar, optional
In a large bowl, combine flour, baking powder, and salt, if you don’t have self-rising. In a small bowl, beat egg yolks, milk, and shortening, pumpkin, and spice. Add to dry ingredients. Beat egg whites and fold into batter. Pour into hot waffle iron, sprinkle with chocolate chips (if desired, and who wouldn’t?) and cook.
Top with whipped cream and a sprinkle of nutmeg. Yum.
DD#1 is wondering where the pumpkin cinnamon rolls are. I haven’t made those yet this year; I’ll save those for the leaf change, still a few weeks away.