Here's the recipe:
2 cups pancake mix (Bisquick or any other is fine)
1 cup canned pumpkin (half a standard can)
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
Combine the above ingredients well in a mixing bowl. In a preheated waffle iron, drop about 1/4 cup batter per waffle onto the plates. Cook according to waffle-maker directions -- I closed up the top and when the green light came on (after a lot of steam escaped) I knew they were done. Katie had her oven set to "hold" which I guess is about 200 degrees F, and new waffles went into the oven as I continued to make more.
|My easy batter, with a little help...|
|About 1/4 cup per waffle...|
|On hold, in the oven...|
Breakfast was a platter of pumpkin waffles, walnuts on the side, warmed Vermont maple syrup, and a plate of sliced-up Honey Crisp apples that we picked yesterday at Hicks's Orchard in Granville.
|Pumpkin waffles, yum!|
|Henry, fascinated by the waffle!|
|And Pete, who is a punkin!...|
It was a great way to start a warm and beautiful October Sunday.
P.S. Here's the photo collage of our day at Hicks Orchard, yesterday:
|Our day picking apples ~ click to enlarge!|