Pumpkin Puree waffles

Yesterday I made pumpkin puree waffles for my grandson. We still have pumpkins left over from Halloween and I am trying not to waste them. I don’t really life the taste of pumpkin. Pumpkin puree waffles sounded like a way to disguise the taste.

This recipe makes four. I was apple to make them with things in my store cupboard and some pumpkin puree I cooked in my slow cooker the other day.

Ingredients

1 1/4 cups of SR flour

2 1/2 tbsp sugar

1 tsp cinnamon

1/2 tsp mixed spice

1/2 tsp ginger

1/2 cup of milk

1/2 cup of pumpkin puree

1 tsp vanilla essence.

Oil or butter to grease waffle maker.

Method

1. Whisk together dry ingredients in a bowl.
2. Add the wet ingredients except for the oil and butter.
3.Whisk until it forms a thick batter
4. Heat up the waffle maker. Grease the waffle plates with oil or butter. Put about 1 1/2 spoonfuls of batter in the waffle maker per waffle, and spread out evenly.

Each waffle took about 5 minutes to cook. I took them out when they were golden. One stuck and so I prised it gently out with a spatular. We had ours with yoghurt and compote.

I will definitely make some more of these for the freezer when I puree the next pumpkin. Two of them were stored in the fridge in a glass box to have tomorrow for breakfast.

We also like ordinary waffles for breakfast sometimes.