breakfast
Syrup: |
|
| 1/2 | cup sugar |
| 1 | tablespoon cornstarch |
| 1 | teaspoon cinnamon |
| 1 | cup apple cider |
| 1 | tablespoon lemon juice |
| 2 | tablespoons butter |
Waffles: |
|
| 2 | cups all purpose flour |
| 1 | tablespoon sugar |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon cinnamon |
| 1/4 | teaspoon ground ginger |
| 1/4 | teaspoon ground nutmeg |
| 2 | cups milk |
| 3/4 | cup pumpkin (Libbey's) |
| 1/2 | cup oil |
| 3 | eggs |
| 1/2 | cup chopped pecans |
- In small saucepan, combine first 3 syrup ingredients; blend well. Stir in apple cider and lemon juice; cook over medium heat until mixture boils and thickens. Remove from heat and add butter; stir until melted. Keep warm.
- Heat waffle iron. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg; blend well. Add milk, pumpkin, oil and eggs; beat 1 minute at medium speed. Stir in pecans. Bake in hot waffle iron until golden brown and steaming stops. Serve warm syrup over hot waffles. Makes about 12 (4x4-inch) waffles.
Breakfast, Brunch
| Nutrition Facts | ||||||
Serving Size 137.0g |
||||||
Amount Per Serving |
||||||
|
Calories 296 Calories from Fat
148 |
||||||
% Daily Value* |
||||||
|
Total Fat
16.4g 25%
|
||||||
|
Saturated Fat
3.5g 18%
|
||||||
|
Cholesterol
55mg 18%
|
||||||
|
Sodium
97mg 4%
|
||||||
|
Total Carbohydrates
32.8g 11%
|
||||||
|
Dietary Fiber
1.6g 6%
|
||||||
|
Sugars
14.5g |
||||||
|
Protein
5.5g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
Advertisement
Why Create an Account?
So you can log your weight -- which allows you to do the following:
- Plot your weight curve
- Analyze the trend of your weight (see under Recent in the figure above)
- Determine the projected target date (see under Overall in the figure above)