pumpkin pecan waffle:
- 1-1/4 cups Aunt Jemima® Original Pancake & Waffle Mix
- 1/3 cup pecans, chopped
- 2 Tbsp. granulated sugar
- 1-3/4 tsp. ground pumpkin pie spice
- 1 cup 2% milk
- 3 Tbsp. vegetable oil
- 3 Tbsp. canned pumpkin
- 1 egg
harvest pumpkin syrup:
- 1/2 cup Aunt Jemima®Syrup
- 1/2 cup canned pumpkin
- 2 Tbsp. pecans, chopped
- 1/4 tsp. ground pumpkin pie spice
For waffles, heat waffle iron. Spray with nonfat cooking spray.
Combine pancake mix, pecans, sugar and pumpkin pie spice in medium bowl. In small bowl, combine milk, oil, pumpkin and egg with wire whisk.
Add pumpkin mixture to dry mixture just until large lumps disappear. Let batter rest 5 minutes.
Pour desired amount of batter into well greased waffle iron. Bake until steaming stops.
For syrup, combine 1/2 cup syrup, 1/2 cup canned pumpkin, 2 Tbsp. pecans and 1/4 tsp. pumpkin pie spice in 1 quart microwaveable bowl.
Microwave on HIGH for 1 minute or until warm. Serve over Pumpkin Pecan Waffles.
Serve the Harvest Pumpkin Syrup over your favorite ice cream, frozen yogurt or pound cake.
Recipe Yield: Eight 4" waffles
Serving Size: 2 waffles with 1/4 of syrup
Calories: 520, Calories from Fat: 210, Total Fat: 23g, Saturated Fat: 3.5g, Cholesterol: 58mg, Sodium: 800mg, Total Carbohydrates: 72g, Dietary Fiber: 4g, Sugars: 34g, Protein: 9g