It's fall. It's October. We have kids. And that means one thing: Pumpkins. Everywhere.
And since we are not big cereal eating people, what better to do than make a (huge) stack of pumpkin waffles? Yes.
2 cups all purpose flour
1/2 cup white whole wheat flour (King Arthur!)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
Sift together the (above) dry ingredients in a big bowl
2 T plain yogurt
2 cups milk
2 cups pureed cooked pumpkin (or squash - butternut, acorn, etc)
1/3 cup oil
2 tsp vanilla
1/3 cup brown sugar
Combine the (above) wet ingredients in a blender until well puree'd
Stir together the wet and dry ingredients and cook according to your favorite waffle iron's instructions. Makes 12-14 waffles. Totally freezable.