It's crazy to me that it's the middle of October and we're planning a trip to the beach this week. It's not supposed to be in the 80's! It's supposed to be cool, and overcast out. And as much as I love the sun, i'm ready to enjoy the cool fall weather.
The other day Matt mentioned how french toast sounded good. I had been wanting to make pumpkin waffles and it just so happened that I had some left over pumpkin in the fridge from these pumpkin bars that I can't get enough of. So I combined the best of both worlds and had some pumpkin waffle french toast. Leave them as waffles, or make french toast..it doesn't matter, we all liked them a lot both ways, and it certainly wouldn't hurt to toss some chocolate chips in the batter :)
2 cups flour2 TBLS baking powder
1 TBLS cinnamon
1 TBLS sugar
½ t. nutmeg
¼ t. salt
4 eggs, seperated
1 ½ cup milk
1 cup pure canned pumpkin
¾ cup butter, melted
1 TBLS vanilla
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
Separate the egg yolks from the egg whites. Beat egg whites until they form peaks. Set aside.
In a separate bowl add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Then add the dry mixture slowly until incorporated using a mixer.
Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Yield: 8 waffles
*Stop there or continue to make french toast from the waffles. I'm not posting french toast steps but I did add a little pumpkin pie spice to the egg/milk/cinnamon mixture.