Wednesday, February 13, 2013

Pumpkin Waffles

Valentine's Day happens to be waffle day at preschool. Last time, I made homemade banana waffles for Mr A to take. (Why haven't I published that post yet - I don't know.) This time, I saw a can of pumpkin, quite possibly left from Thanksgiving, hiding in my cupboard. Pumpkin waffles!

As always, I turned to Google and found a 5 star recipe from Cooking Light. I don't have a fancy waffle iron so I'm going to attribute soft waffles to my lame waffle iron. But it's just as well because Miss J was able to enjoy her first taste of waffles. Poor thing was fussing because she was hungry and I was ignoring her because I was making waffles. So I took pity on her and gave her a little piece of waffle. Well, she loved it. I think she ended up eating about a fourth of a waffle! I figured, it's got egg and pumpkin - it's kind of substantial. But then I worried because I haven't introduced egg, cow's milk, or pumpkin to Miss J.

She seems fine and loves feeding herself (even though her success rate is about 50%). And did I mention, at almost 9 months, she still has no teeth? I'm struggling with what kinds if finger foods do you feed a baby with no teeth? Waffles. Oh yeah.

* note to self: come back and clean up this post.

Pumpkin Waffles

(Adapted from Cooking Light)

1 c all-purpose flour
2 t baking powder
1 t pumpkin pie spice
1/8 t salt
1 c 1% low-fat milk
1/2 c Pumpkin Puree
1/4 c packed brown sugar
1 T vegetable oil
1 large egg, lightly beaten
Cooking spray

  1. Coat a waffle iron with cooking spray; preheat.
  2. Combine dry ingredients.
  3. In a separate bowl, combine the wet ingredients.
  4. Make a well in the dry ingredients and stir in wet ingredients until moist.
  5. Spoon about 1/4 cup of batter per waffle onto hot waffle iron. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.

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