Monday, July 5, 2010

Butternut squash Waaffles

2 cup all-purpose flour

1/4 C  sugar

2 teaspoon baking powder

1/2 teaspoon salt

2 egg, lightly beaten

2 1/2 cups milk

1 can of  canned pumpkin

8T butter, melted

In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

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