Apple raisin spice oatmeal

I wanted to share  my latest breakfast obsession.  It's not new or revolutionary or anything, just darn good & a real time saver!  What is the miracle of AM eatery you ask?  Oatmeal!  No not those nasty packets of instant wall paper paste, no I'm talking about old fashioned or steel cut oats, cooked slowly with fruit and spices.  Don't let the 'slowly' word scare you, it takes less than 30 minutes and you've got breakfast for a week. 

Due to my apple obsession I went with apple & raisin spice.  It's good people.  Darn good.  The oats pick up the flavors of the apples & spices so you don't have that paste flavor that so often can hinder oatmeal. The apples are softened but still have some body to them.  The spices warm your tongue and excite your palate while the sweet brown sugar and perfume of vanilla  add their compliment it all perfectly.  Once the oats have cooked the raisins have reconstituted and are plump grapes again.  Delicious! 

Now let's chat about the oats. Not all oatmeals are created equal.  This recipe calls for old fashioned or steel cut.  Make sure you follow the directions on the package for the oats regarding ratios of water:oats as well as cooking times.  (Oat information source: fitsugar.com) 

Steel cut oats, also called Irish or Scotch oats:  these are cut, not rolled. They look like chopped up rice, take the longest to cook, and have a slightly chewy consistency.  These are usually in a box, large can or bulk in the grocery store.

Old fashioned oats, sometimes called rolled oats:  these look like flat little ovals. When processing these oats, the kernels are steamed first, and then rolled to flatten them. They take longer to cook than quick oats, but are quicker than steel cut oats.  These are usually in a large tall cylinder or in bulk in grocery stores.

Quick oats, also called instant oats:  these oats are pre-cooked, dried, and then rolled. They cook in a few minutes when added to hot water, and have a mushy texture.  These are also in large tall cylinders as well as boxes of prepackaged oatmeal in the grocery stores.  AVOID.

Apple & raisin spice oatmeal

makes 8 servings

3-4 apples, Honeycrisp is the best choice, but Granny Smith and Golden Delicious are good, also

1/2 c raisins

1/2 stick (1/4 c) butter, unsalted

1/2 t kosher salt

2-3t cinnamon

1 t ground ginger

1/16 t fresh ground nutmeg or 1/8 t regular ground nutmeg

1/2 c brown sugar

1 T vanilla extract

1/2 c water

enough oats & water to make 6 servings of oatmeal, follow instructions on box
(Silver Palate old fashioned oats is what The Witch uses, 1.5 c oats, 2 c water)

Peel and dice the apples.  Heat up a large soup pan and melt butter.  Once it's melted add the apples and stir well.  Add the spices, sugar, water, and plumped raisins, stirring well to mix the water in.  Cover & cook 5 minutes.

Stir the caramel spice apple sauce.  Add the oats and water, stir well.  Cover & cook according to manufacture directions, until oats are soft (that takes about 5-10 minutes, depending on the type of oats you use). Add vanilla and stir well.  Cool and refrigerate oatmeal overnight for flavors to meld and oats to fully hydrate.  Reheat oatmeal in microwave.

  

Nutrition Facts calculated at SparkPeople recipe calculator 8 Servings Amount Per Serving Calories 266.5 Total Fat 8.1 g Saturated Fat 4.0 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 1.7 g Cholesterol 15.5 mg Sodium 26.9 mg Potassium 166.7 mg Total Carbohydrate 52.0 g Dietary Fiber 4.3 g Sugars 28.7 g Protein 4.2 g

Breakfast Casserole

Breakfast Casserole 

1 lb meat your choice - bulk sausage, browned and crumbled, bacon cooked crispy and crumbled or ham cut into bit size pieces

10 eggs

3 c milk

8 oz shredded cheese (swiss, cheddar, casserole blend, pepper jack, etc)

veggies of choice (green onion, asparagus, sun dried tomatoes, chiles, etc)

8 slices of sandwich bread cut into cubes

1/2 t kosher salt

1/4 t dry mustard

spray a 13x9 pan with pam first.

Mix eggs, salt, mustard and milk together until smooth

cube bread, mix with the veggies, meat and cheese and pour into the greased pan

add the milk egg mixture

cover and allow to sit in fridge for at least 8 hours, overnight is better.

bake at 350F about 45 minutes until top is golden browned and the center is set.  Casserole will be very puffed like a souffle when it comes out of the oven, it will deflate as it cools.

Skillet Quiche with sausage and cheese

The Kitchen Witch loves quiche, let that be understood. Egg pie, filled with delicious things like cheese, veggies, meats, I mean hello!? Its delicious! Quiche is also a major caloric blow, thanks to the pie crust. Pie crust can be a nightmare to make. It can be disastrous to roll out. And even when both of these steps go well, the crust can fight back and be tough and dry, not flaky and flavorful like it should be. So why not forgo it all together and use something that we KNOW goes well with eggs? Something like hashbrowns.

A layer of hashbrowns serve as the crust, the fillings get piled on top and it's capped with an eggy custard that is so soft you'd swear there was a LOT of cream in it. But no, the Kitchen Witch strikes again - using a mere 4 eggs and 2% milk the custard will never miss the cream. Now this is not to say that quiche is low calorie, well at least not this version loaded with Swiss cheese and sausage. It rings in at 590 calories per serving, but that serving is 2 slices of delicious quiche. Add a salad with a low cal dressing and you're good to go.

When making quiche really look at what you have in your fridge to use up. Quiche is magic for left overs. What better place to use up some of that left over Easter ham than in a quiche, add some cheese and left over asparagus from the same meal and voila, a brand new dinner, using only 1/2 new ingredients. Experiment with your families favorite flavors or be bold and make up a new one of your own. I like to follow the guideline of 1 veg, 1 meat and 1 cheese when making quiche.

Any leftovers will reheat nicely but avoid the microwave. To reheat quiche place slices on a baking sheet and put into a cold oven. Turn the oven on to 350F. Heat quiche until hot through, about 5 minutes.

Skillet Quiche with sausage and cheese
makes 4 servings, 2 slices each
1 box sausage links (8 links)
4 eggs
1.5 c 2% milk
2 slices swiss cheese
1-2 roasted red bell peppers diced (jarred)
1/2 onion diced
3 large russet potatoes
3 T butter
2 T oil
kosher salt and pepper to taste

preheat oven to 375F

Preheat a cast iron skillet over medium heat. Shred potatoes for hashbrowns. Squeeze out the potatoes to drain the juices. Add 2T oil to the hot pan then put onions and potato shreds into the pan pressing firmly to make a solid layer. Cook over medium heat for 5 minutes. Dab pieces of butter over top of hashbrown and sprinkle with salt, continue to cook until deeply golden on 1st side. Once browned flip hashbrown and cook on 2nd side.

While hashbrown is cooking cook the sausage until done. Remove, drain fat and dice sausage.



Once hashbrown is browned on 2nd side add the cheese slices, sausage and diced red peppers.



In a bowl add the eggs, milk and a pinch of salt & pepper. Whisk until well combined. Pour egg mixture over the hashbrown/sausage/cheese/peppers and place skillet in the preheated oven. Bake for 20-30 minutes or until center is just set and doesn't wiggle. Allow to cool for 5 minutes before slicing and serving.



Nutrition Facts provided by SparkPeople recipe calculator
4 Servings, 2 slices each
Amount Per Serving
Calories 589.9
Total Fat 40.7 g
Saturated Fat 15.7 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 9.1 g
Cholesterol 263.1 mg
Sodium 894.8 mg
Potassium 544.0 mg
Total Carbohydrate 31.9 g
Dietary Fiber 1.9 g
Sugars 5.4 g
Protein 21.5 g

Bananas Foster syrup

The basis of this syrup was that of my good friend and chef Angie. Angie and I have been friends since the 8th grade. We used to ditch school to, get this people, watch cooking shows on PBS!! Yes, we'd be missing (or not so much) English all while watching Jacque Pepin create some delicious and exotic French dish. Angie went on to culinary school, lucky dog, so when she suggested that I take a banana and puree it with syrup next time I made pancakes I knew I had to heed her suggestion! Being a Kitchen Witch I couldn't leave well enough alone. Nope I had to go and add vanilla, butter and cinnamon. But not just any cinnamon, no the Witch used her brand spankin' new Vietnamese cinnamon purchased at Savory Spice Shop. It was amazing!! So much so that the little Witch declared that "this banana syrup is way better than the house syrup Mom" and proceeded to douse her pancakes with it. (The 'house syrup' in question is Log Cabin syrup as it's HFCS free) Thanks Angie for the suggestion, its a good one! I hope you all try this one, its kid tested and Witch approved!

Bananas Foster syrup
makes 4 servings
1 banana
1/2 bottle (4 oz) maple syrup
1/4 t cinnamon
1 t vanilla extract
2 T butter melted

In a blender put the banana, syrup, cinnamon and vanilla. Puree until very smooth, about 1-2 minutes. Reduce speed to lowest setting, drizzle in melted butter and mix about 30 seconds until very well incorporated.



Nutrition Facts provided by SparkPeople recipe calculcator
Amount Per Serving
Calories 156.6
Total Fat 6.0 g
Saturated Fat 3.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 15.5 mg
Sodium 3.8 mg
Potassium 180.5 mg
Total Carbohydrate 26.5 g
Dietary Fiber 0.9 g
Sugars 20.8 g
Protein 0.4 g

Buttermilk Pancakes

Pancakes for dinner is a fairly regular item in the Witch household. Its fairly quick and the mess is minimal which makes me happy, especially when I'm not particularly motivated to cook dinner. Yes folks, even the Kitchen Witch gets tired of the old dinner routine. So on days when I'm not feeling the creative juices flowing or when I've been busy and time gets away from me, pancakes for dinner it is! Usually I go with my tried and true pancake recipe, and its a good one folks. However this night I had some buttermilk that needed to be used so I broke free from the tried and true and made buttermilk pancakes.

After much research at foodblogsearch.com I decided on the Amateur Gourmets version of buttermilk pancakes. 5 ingredients, a very basic technique, 1 hot skillet and about 10 minutes later, dinner was done!

The pancakes were puffy and golden. They browned up beautifully and had a nice crisp exterior. The interior was a soft airy delight. The buttermilk in the batter added a nice tangy flavor to the cakes as well as make them light and fluffy. The whole family agreed that these were good pancakes. So good that they might become our new go to for pancake night!

Buttermilk Pancakes
makes 8 small or 4 large pancakes
Source: the Amateur Gourmet
1 cup AP flour
1 t baking soda
1/2 t table salt
1 egg
1 cup buttermilk

In a medium size mixing bowl combine the flour, salt and baking soda. Whisk well to combine ingredients as well as aerate them.

In a separate bowl mix the eggs and buttermilk.

Pour the wet ingredients over the dry and using a whisk, lightly combine them. You do NOT want to overmix the batter. A few pockets of dry lumps is fine, they will work themselves out. You want the batter to be fairly lumpy. It will thicken and puff after resting for about 30 seconds.



Heat a skillet over medium heat. Once hot spray with nonstick spray and scoop batter out, making cakes about 3-4 inches in diameter. Allow to cook on first side until edges are slightly dried out and large bubbles break the surface and leave a hole in the top, see photo below.



Flip cakes and allow to cook for 1-2 minutes longer on second side or until golden browned.

Nutrition Facts provided by SparkPeople Recipe Calculator
Amount Per Serving
Calories 155.8
Total Fat 2.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 48.7 mg
Sodium 821.1 mg
Potassium 143.5 mg
Total Carbohydrate 26.8 g
Dietary Fiber 0.8 g
Sugars 3.0 g
Protein 6.8 g

Cheese blintz pancakes

Are you looking for something new and different to offer for your breakfasts and brunches? Cheese blintz, while delicious, can be a serious pain to make. First you have to make crepe batter, let it rest for an hour, make the crepes - a task that in and of itself is challenging, then fill the crepes with the cheese filling and serve. Wouldn't it be awesome if there were a cheese blintz pancake that gave us the same flavors but with only half the work? Guess what? There is! Cheese blintz pancakes!

New Years day we had friends over for a cooking brunch playdate. The menu planning was the duty of our buddy Eric and he chose cheese blintz pancakes. Sounds good to me, says the Witch. Add cheese to pretty much anything & I'm a happy girl! I was really excited to make these - something different from plain pancakes, a savory twist on a family classic.

The finished product is a thing of beauty, a browned crispy pancake and inside is smooth, creamy & cheesy. We topped our blintz pancakes in the traditional way, with a schmear of sour cream and a dollop of strawberry jam. We also tried a lot of other fruit toppings, blueberries, cherries, apricot jam, raspberry jam and apple pie filling. After much sampling we concluded that the strawberry jam was the best, its sweet tart flavor balanced the rich cheese pancake perfectly. I hope you enjoy these as much as we did!

Cheese Blintz Pancakes
makes 4 servings, about 2 pancakes per serving
Source: My friend Eric and his mom, Phyllis
1 cup Wondra flour (~*~see Kitchen Witch Tip below)
2 eggs
1 cup cottage cheese
1 cup sour cream
1 T sugar
1 t table salt
oil or butter for cooking pancakes

In a large mixing bowl add the flour, salt, sugar, sour cream and cottage cheese. Mix together, it will be lumpy.

Beat the eggs in a separate bowl. Once beaten fold them into the cheese & flour mix. This will make a very thick batter.

Cook over medium low heat in a well buttered sautee pan until cooked on both sides, about 3-4 minutes on first side, 2-3 on 2nd side.

Top with your choice of toppings: sour cream and strawberry jam is the best!

~*~Kitchen Witch Tip: WONDRA flour is a super fine milled flour designed to dissolve quickly into sauces & gravies with out producing lumps. Its delicate texture helps the otherwise heavy blintz pancake stay light & airy. You can use all purpose flour in lieu of WONDRA, however please use 2 T less AP flour (so 3/4 c + 2 T of AP, vs 1 cup of WONDRA) AND be aware that you might have a slightly more chewy pancake if using all purpose flour.~*~



Nutrition Facts provided by SparkPeople recipe calculator
Cheese blintz pancakes - values do not include any toppings
Amount Per Serving
Calories 323.2
Total Fat 15.6 g
Saturated Fat 9.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.7 g
Cholesterol 136.1 mg
Sodium 872.7 mg
Potassium 167.5 mg
Total Carbohydrate 30.9 g
Dietary Fiber 0.6 g
Sugars 3.3 g
Protein 15.7 g

Blueberry pancakes and blueberry syrup

This past weekend I asked my husband what he wanted for his birthday breakfast. Before he could even answer the Little Witch piped up and said "I WANT PANCAKES!" I don't know about you but when a kid actually asks for something (other than mac & cheese or chicken nuggets) I get all excited and run to the kitchen to make it. Seeing as how it was the Husband's birthday, plain pancakes wouldn't cut it. So the Witch made blueberry pancakes with homemade blueberry syrup.

Believe it or not the syrup is super simple to make and it takes as long to cook as the pancakes take to make. I start the syrup as the skillet is heating for the cakes, and after I've cooked & flipped the entire batch, the syrup is done also! I love to make homemade syrup - its so simple and I know whats in it; a little sugar, no high fructose corn syrup or any corn syrup for that matter, fresh lemon and berries. What could be better, right?

The pancakes are big, thick, fluffy cakes. They get their lift from a LOT of baking powder. The Kitchen Witch HIGHLY recommends investing in a can of Rumford's Non Aluminum baking powder ($3 or so at almost all grocery stores, its in a red can). Regular baking powder has aluminum in it, and while small amounts aren't a health concern, I don't like the metallic taste it leaves. I also don't particularly enjoy the idea of eating aluminum, call me strange. But the non aluminum stuff, its good. You won't get that funky metallic 'baking powder' taste. Well worth the $3!

How cute is this little Witch?? She was really excited for pancakes :)

I've included a lot of helpful tips on making pancakes light and fluffy in the recipe directions. Its taken the Witch a LONG time to learn to follow her own instructions and let me tell you, when I do, I'm so happy!! I resisted over mixing, hard though it was, and we were rewarded with light, fluffy pancakes that any diner would be proud to serve. Homemade syrup was literally the icing on the cake, or in this case the syrup on the pancake. Enjoy!

Blueberry pancakes and syrup
makes 6 servings, 2 (6-8 inch diameter) pancakes each
1 lb frozen blueberries
2.5 cups flour
2 T baking powder (aluminum free preferably)
1T plus 1/4 c sugar, divided
1/2 t table salt
2 eggs
2 cups milk
1 T vanilla
2 T butter melted
1 T lemon juice
rind of lemon in long pieces (opt)

In a large mixing bowl sift the flour, baking powder, 1T sugar and salt together.

In a separate bowl mix the milk, eggs and vanilla. Mix well to incorporate ingredients. Add melted butter.

Reserve 1 cup of the frozen blueberries for the pancakes. Put the remaining bag of berries into a small sauce pan and add 1/4 c sugar, 1/4 c water and the rind of 1 lemon along with 1T lemon juice. Bring to a boil, stir then reduce to a simmer. Allow to simmer uncovered while pancakes cook. (about 20-30 minutes)

Preheat a skillet (cast iron is preferable) over medium heat. Oil pan lightly. Once pan is hot add the milk mixture to the flour mixture and stir to incorporate. DO NOT OVER MIX! A few lumps are fine they will work out in the end. Over mixing develops the gluten in the flour and makes tough rubbery pancakes. Its better to under mix a little than over mix. Batter will start to puff up rapidly as the baking powder is activated by the milk. Batter will also thicken upon standing, resist urge to stir it - the air bubbles again provide lightness to the pancake.

Spoon batter onto hot griddle, about a 4-5 inch diameter spreading it around slightly after pouring. Place about 10 blueberries into each pancake. Cook until golden brown on bottom and dry on edges. Flip cake.



Continue cooking on second side until the bottom is browned. Cooked pancakes can be kept in a 250F oven until they're all cooked. Any leftovers can be frozen with parchment papers between each cake.

Remove the lemon rind from blueberry syrup. Serve with pancakes.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 380.6
Total Fat 8.2 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.3 g
Cholesterol 87.7 mg
Sodium 544.5 mg
Potassium 131.5 mg
Total Carbohydrate 66.7 g
Dietary Fiber 4.0 g
Sugars 22.0 g
Protein 10.6 g

Pumpkin Bread

Quick breads are so yummy. My mom used to make them for us often when I was a kid. There's nothing like the aroma of baking cinnamon and pumpkin to really usher in fall. Ever since the beginning of October the blogosphere has been overwhelmed with pumpkin recipes. Pumpkin muffins, pumpkin cookies, pumpkin cakes, pumpkin breads and pumpkin waffles. The last 2 mentioned the Witch is guilty of as well. But really, is there anything wrong with an abundance of pumpkin recipes? If you're a pumpkin lover then the answer is heck no! Bring them on! (If you aren't a pumpkin lover then I apologize. The pumpkin train will be departing soon!)

So after searching countless blogs and recipe sites the Kitchen Witch ran across one pumpkin recipe that stood out from the rest. I really don't know what it was about Megan's recipe from What's Megan Making, maybe the amazing photographs. Maybe the simple straight forward flavors of cinnamon, nutmeg and clove mixed with pumpkin. Maybe it was Megan's confession that she will be making these into muffin size for portion control in the future! Whatever it was I bookmarked it and made it today. And let me tell you, I'm one happy Witch that I did!

Being Andrea the Kitchen Witch I (of course!) had to deviate from the recipe. I added applesauce for half the fat, to cut back on calories and add moisture. I also added a cinnamon sugar topping, the same one that was such a hit with my banana bread. I also cut back on the overall sugar by 1/4 a cup, not a lot but every little bit adds up and I don't like an overly sweet quick bread. With all the changes I'm happy to report that the baked up tall and beautiful just as expected.

Now for the all important taste test. Sweet, yet spicy and gently flavored from the pumpkin. The pumpkin makes the loaf very moist and gives it a very tender crumb. This pumpkin bread is a family pleaser, the little Witch had 4 slices yesterday and deemed it "yummy Mommy". I'll take that any day!

Pumpkin Bread
Adapted from recipe at What's Megan Making?
makes 2 loaves, approx 12 servings per loaf
2 cups white sugar
3/4 c brown sugar, divided
1/2 cup vegetable oil
1/2 c unsweetened applesauce
4 eggs, beaten
1 can (15oz) pumpkin
3 1/2 cups flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
fresh ground nutmeg, about 1/2 t (if using dried use 1 t)
2 tsp cinnamon, divided
1/4 tsp ground cloves
2/3 cup water

Preheat oven to 350F. Spray 2 loaf pans with non stick spray and then line bottoms with parchment paper, leaving edges to hang over like a hammock. This will assist in removing the bread from the pan when baked.

Finished loaf with the parchment hammock attached, the ends hung over the loaf pan, removal was as simple as lifting it up out of the pan!

In the work bowl of your stand mixer add the applesauce, pumpkin, eggs, oil, white sugar and 1/2 c of the brown sugar. Mix well until thoroughly incorporated.

Meanwhile mix the flour, 1 t cinnamon and remaining spices, baking soda & powder and salt together.

Add the 1/3 of the flour mix to the pumpkin mix, then add 1/2 of the water. Repeat with flour and water, ending with flour as last addition.

Evenly distribute the batter into the 2 prepared loaf pans.

In a small bowl mix the reserved 1/4 c brown sugar with the reserved 1 t cinnamon. Mix well and even distribute over the top of both loaves.

Bake at 350F for about an hour or until bread tests clean.


Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 218.1
Total Fat 5.6 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 35.4 mg
Sodium 333.6 mg
Potassium 95.1 mg
Total Carbohydrate 42.1 g
Dietary Fiber 1.2 g
Sugars 27.0 g
Protein 3.1 g

Pumpkin Waffles

Fall is upon us and that means pumpkin time is here! If you read many blogs you'll know that everyone's been on the pumpkin band wagon. The Kitchen Witch is no exception. I can't get enough of those orange globes, they just scream fall and Halloween to me, both of which are amongst my very favorite things ever! Add in the cinnamon, ginger and nutmeg that go so well with winter squash and I'm a very happy Witch indeed.

What do you do when you wake up and its the first day that it feels like fall, finally AND you're a pumpkin fiend? You make pumpkin waffles, of course! A quick trip to Smitten Kitchen yielded a recipe that was indeed drool worthy: Pumpkin waffles, the perfect thing for a cold, cloudy perfectly fall day.

The recipe calls for whipping the egg whites and folding them into the batter. Yes, that's extra work but believe me, it's worth it. It really helps keep the waffles light, fluffy and crispy. Pumpkin is notorious for making a dense, moist product and you really do need this extra step to avoid those pitfalls. If you have a stand mixer simply start your egg whites whipping while you mix the other wet ingredients with the dry. By the time you're done with that the egg whites are done, too. So really, it doesn't take any extra time at all, I'm magickal like that!

This recipe makes a LOT of waffles. We ate about half a batch and I froze the rest. They reheated beautifully in the toaster from a frozen state. The little Witch really loved these and has been bugging me to make her more of them. Who am I to say no!

Pumpkin Waffles
makes 24 single 4 in waffles
recipe from Smitten Kitchen
2 1/2 c flour
1 1/4 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon, ground
1 t ginger, ground
1/8 t cloves, ground
2 c milk +juice of 1 lemon
OR 2 c buttermilk (in lieu of the milk and lemon)
6 T butter, melted (3/4 stick)
1 15 oz can pumpkin
1/3 c brown sugar
4 eggs, separated

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

See how lumpy it is? That's OK. The lumps will work themselves out, don't worry!

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Folk them gently into the waffle batter, until just combined.

Notice the streaks of egg whites? Again that's OK, it will all work out in the end. Please don't be tempted to over mix the batter, the lumps and streaks are what gives you the lightness you're looking for. Its Magick, folks!

Brush waffle iron lightly with oil and spoon batter (about 1/2 cups for each 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.



Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Nutrition Facts

Pumpkin Waffles provided by SparkPeople recipe calculator
Amount Per Serving (1 waffle each)
Calories 109.9
Total Fat 4.1 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.2 g
Cholesterol 44.0 mg
Sodium 138.0 mg
Potassium 101.8 mg
Total Carbohydrate 16.4 g
Dietary Fiber 0.8 g
Sugars 5.2 g
Protein 3.2 g