Waffles Chez Flurfel
You might subscribe to the silly assumption that just because we are Flurfels we ‘prolly have the best waffle recipe going. Well. That assumption is entirely correct. And some of you have been asking me for the recipe so here it is:
PUMPKIN YUM WAFFLES CHEZ FLURFEL
3 1/2 cups milk
1 1/2 cups cooked pumpkin
3/4 cup vegetable oil
4 large eggs
1/2 cup packed light brown sugar
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups pumpkin & sunflower seeds or other seeds/nuts
First, mix the wet ingredients in a bowl.
3 1/2 cups milk + 4 eggs…
Lightly beaten. And add yer pumpkin.
I love growing pumpkins and like to use our own home grown, roasted and squished pumpkin puree. But a can of pumpkin works too. 1 1/2 cups. I’ve used less here because that’s how much I had in the freezer.
And 3/4 cup vegetable oil. We use canola.
Give that a good mix and get out another bowl for your dry ingredients.
We combine white and whole wheat flours to make 4 1/2 cups.
Add 1/2 cup packed brown sugar…
2 tablespoons of baking powder…
1 teaspoon baking soda…
2 teaspoons cinnamon and 1/2 teaspoon of salt.
Mix all your dry ingredients and then add the wet ingredients to the dry. This is an important step that I almost invariably get in the wrong order and nothing bad ever happens.
And then sneak in your nuts. 1 1/2 cups.
We like pumpkin seeds and sunflower seeds. Raw and shelled, of course.
On this particular day we were out of seeds so I used a combination of chopped almonds and ground flax.
Add nuts to the batter just before waffelizing. Mix.
House of Flurfel endorses the use of maple syrple on ‘em.
Also, make lots and freeze them!
They toast up great.