GRANDAD'S PUMPKIN PECAN WAFFLES

GRANDAD'S PUMPKIN PECAN WAFFLES image

Yield Makes 12 servings

Number Of Ingredients 12

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1 1/2 Cups of All purpose flour
1 Tablespoon baking poser
2 Tablespoons sugar
2 Large Eggs separated yolk from whites
1 1/2 Cups whole milk
1/2 Cup Canola oil
1 Cup Libby's canned pumpkin
1/4 Teaspoon of Baking Soda
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/4 Cup pecan pieces
Real Canadian Maple syrup and 1/2 stick of unsalted butter for topping

Steps:

Put flour, baking powder, baking soda, sugar, and spices in a sifter. Separate yolks and eggwhites, putting whites into small bowl and yolks into large bowl. Pour the milk into bowl containing egg yolks. Pour the canola oil into the milk/yolk mixture Whip egg whites until snow peaks form using the highest speed on hand mixer. The egg whites should double in size and amount. Always whip the egg whites first because if yolk gets on the whites then peaks will not form. Beat all liquid ingredients with hand mixer for about 1 minute. Sift dry ingredients into bowl with milk/yok canola oil mixture. Tilt bowl to 45 degree angle and beat mixture, pausing to scrape sides of bowl for about one minute until mixture appears smooth. Spoon egg whites into batter, chop eggwhites into small puff clowds with mixing spoon. Use a round 7-inch Waffle iron. Waffle Iron setting should be on crisp exterior-moist interior and on the lightest setting for browning. 1 large mixing spoon of batter is all that is needed per waffle. Melt butter and and syrup in small sauce pan to pour over the waffles. Remaining batter can be used for pancakes.