Pumpkin Waffles with Pecans
2 1/4 cups unsifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs, separated
1 3/4 cups milk
1/2 cup melted shortening
1/2 cup mashed, cooked pumpkin (fresh or canned)
3/4 cup broken pecans
In large bowl, sift together flour, baking powder, salt, cinnamon and nutmeg.
Beat egg yolks lightly with fork; add milk and shortening; mix well. Stir in
pumpkin. Pour in egg-pumpkin mixture into sifted dry ingredients; stir to mix.
Beat egg whites until stiff peaks form. Fold whites into batter. Pour about 1/2
cup batter into waffle iron, then sprinkle with pecans; cover and bake. Repeat
until all waffles are baked. Serve hot with butter, syrup.
Makes 8 waffles.