Pecan Pumpkin Butter Waffles (or Pancakes)
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1 ¼ cup buttermilk
3/4 cup Muirhead Pecan Pumpkin Butter
4 large eggs, separated
¼ cup unsalted butter, melted
1 1/3 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup chopped walnuts, optional toasted
Vegetable oil for the griddle
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Whisk together buttermilk, Muirhead Pecan Pumpkin Butter, and egg yolks. Then whisk in melted butter. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Beat egg whites until soft peaks form. Combine the dry flour ingredients with the buttermilk-pumpkin mixture just until combined. Gently fold in egg whites with the batter. Lightly oil griddle set over a medium heat and pour batter by 1/3 cupfuls and cook until bubbles form on the top. Turn and brown the second side. Sprinkle with walnuts and serve with pure maple syrup. Makes about 14.
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| Boucher – 2011 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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