Pumpkin Pecan Waffles with cream cheese frosting
A Taste of Texas recipe…..
Whole Wheat Pumpkin Pancakes
2 cups whole-wheat flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, seperated
1/2 teaspoon vanilla
6 tablespoons melted butter
1 cup pumpkin puree, fresh or canned
2 cups buttermilk, room temperature
1/2 cup chopped pecans
Mix all dry ingredients in bowl. Add beaten egg yolks, melted butter, pumpkin puree, vanilla, and buttermilk. If batter thickens as wheat absorbs the liquids, add more buttermilk as needed. Add pecans. Beat egg whites until stiff, but not dry and fold into batter. Cook in a hot, oiled waffle iron.
Cream Cheese Frosting
3 oz. cream cheese, at room temperature
4 Tbs. (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
3 to 4 Tbs. milk
To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
Happy thanksgiving to all of you! I decided that although we are tailgating today for last Texas A&M vs t.u. rivalry game, I needed to make my friends a delicious pumpkin breakfast. Some of us even topped our waffles with Butter Pecan ice cream… very DELICIOUS!
Today, I am thankful for all my family and friends…and a special thanks goes out to all of my followers for supporting me with my blog.
Hope you have a great thanksgiving!!! And eat up!