Prep 20 mins
Cook 3 mins
YUMMY!! What an indulgence (sp?) anyhow, these are fantastic! Break tradition, invite people over for breakfast at night instead of that boring old pot roast.
- 1⁄2 cup fresh pumpkin or 1⁄2 cup canned pumpkin
- 1 1⁄2 cups milk
- 3 eggs, beaten
- 1 cup flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground ginger
- 2 cups chopped unpeeled apples, divided
CARAMEL PECAN SAUCE
- 1 cup unsalted butter
- 2 1⁄2 cups brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup light corn syrup
- 1 cup heavy whipping cream
- 1 1⁄2 cups chopped toasted pecans
- Combine pumpkin, milk and eggs.
- Add sifted dry ingredients to pumpkin mixture, stirring just until mixture is combined.
- Stir in 1 cup chopped apple.
- The batter can be store in the refrigerator overnight.
- Cook on a preheated waffle iron that has been oiled or sprayed with a food release spray.
- (Cooked waffles can be laid directly on the rack, uncovered, and held in a 200 degree oven) To serve, dust prewarmed plates with powdered sugar.
- Sprinkle a few pinches of ground cinnamon around the edge of the plate.
- Center 2 waffles on the plate and top with some reserved chopped apple.
- Drizzle with Caramel Pecan Sauce.
- Caramel Pecan Sauce:.
- Melt butter in a saucepan over low heat.
- Add brown sugar and salt.
- Cook on low until melted and smooth.
- Stir in Syrup.
- Cook on low 5-10 minutes.
- Stir in cream and cook for 5 more minutes.
- (cook very slowly or sauce will turn sugary).
- Stir in pecans.
- Sauce can be made ahead and refrigerated or frozen.
- Warm before serving.
- It can be thinned with half and half or cream for a milkier sauce.