Top these warmly spiced, carbohydrate-rich waffles with sauteed apples or warmed honey or maple syrup.
Ingredients
Method
In large bowl, stir together flour, baking powder, cinnamon, nutmeg and salt.In separate bowl, whisk together eggs, milk, puree 1/3 cup (75 mL) of the sugar, butter and vanilla; pour over dry ingredients. Stir just until moistened.
Heat waffle maker; using 1/2 cup (125 mL) batter per waffle, cook according to manufacturer's directions.
Meanwhile, in nonstick skillet, cook apples and remaining sugar over medium-high heat, stirring, for about 3 minutes or until tender. Pour in juice; cook, stirring, for 2 minutes or until syrupy and softened. Spoon over waffles. Makes 16 pancakes.
Variation
Pumpkin Pancakes: Heat griddle or large nonstick skillet over medium beat; brush with 1/2 tsp (2 mL) vegetable oil. Using 1/4 cup (50 mL) batter per pancake and brushing pan with more oil as necessary, cook for 2 minutes or until bubbles break on top but do not fill in. Turn and cook for 2 minutes longer or until bottom is golden.
Nutritional facts Per serving: about
- Sodium 190 mg
- Protein 7 g
- Calories 275.0
- Total fat 6 g
- Cholesterol 66 mg
- Saturated fat 3 g
- Total carbohydrate 49 g
%RDI
- Iron 16.0
- Folate 7.0
- Calcium 11.0
- Vitamin A 53.0
- Vitamin C 12.0
