Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.celiac.com/
What's in it
3 cups buckwheat flour
4 teaspoons baking powder
1 ½ cups milk
1 can pumpkin puree
½ cup honey
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
1 stick melted butter
How to cook it
- Preheat the waffle iron.
- In a large bowl, combine sifted flour with baking powder, cinnamon, ginger, nutmeg and salt.
- In a separate bowl, beat eggs with brown sugar until light and fluffy. Slowly beat in pumpkin puree, milk, honey and butter. Reserve 1 tablespoon of butter. Fold wet ingredients into the dry until moist, but do not over stir.
- Brush iron with some of the reserved melted butter and cook waffles in batches according to the size of your iron.
- Serve with whatever toppings strike you.
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