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Waffles Chez Flurfel

May 20, 2013

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

milking

First, mix the wet ingredients in a bowl.

3 1/2 cups milk + 4 eggs…

eggs

lightlybeaten

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.

pumpkinmeasured

oil

And 3/4 cup vegetable oil. We use canola.

Give that a good mix and get out another bowl for your dry ingredients.

flour

We combine white and whole wheat flours to make 4 1/2 cups.

Add 1/2 cup packed brown sugar…

suga

2 tablespoons of baking powder…

powder

1 teaspoon baking soda…

soda

cinnamon

2 teaspoons cinnamon and 1/2 teaspoon of salt.

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.

wettodry

Then batterize:

batterize

And then sneak in your nuts. 1 1/2 cups.

Pumpkin-seeds

We like pumpkin seeds and sunflower seeds. Raw and shelled, of course.

nuts

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.

Then, waffelate:

waffelate

Enjoy!

flurfelwaffles

House of Flurfel endorses the use of maple syrple on ’em.

Also, make lots and freeze them!

freezerwaffles

They toast up great.

Pumpkin yum.

xoxo
The Flurfels

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3 Comments leave one →
  1. Jeanette Flesher permalink
    May 20, 2013 11:23 am

    I KNOW it’s yummy, but didn’t realize how nutritious it is, with all those seeds and nuts. Well done, so easy for even a novice to follow. JF

  2. May 20, 2013 3:16 pm

    I love a sweet dish with a vegie in it.

  3. May 20, 2013 7:26 pm

    bonus points if you toast the pumpkin seeds for a minute in a hot dry frying pan.

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