Saturday, January 19, 2008

Pumpkin-flax waffles




Today is the coldest day of the year so far. -8 degrees. Without the wind chill. I remember that in my high school year book, one of the notable things about me, according to my fellow high schoolers, was that I "loved winter." I was not winter that I loved, but the biting crispness of January air. The snow on the ground that gave way to the long blades of my cross-country skis. The flush of blood to my cheeks that warmed me for the rest of the day. That was winter in Ohio. This is Wisconsin. Winter is different here. The bite of cold does more than bring blood to your cheeks, but robs it from your hands and toes, leaving them senseless. The snow falls then freezes leaving you sliding and crunching through the thick crust. Some days are better left alone, viewed from a fogged up kitchen window where the smell of waffles and coffee envelope you and keep you warm for the rest of the day.
My favorite variation is Pumpkin-flax waffles. My son loves the golden color and doesn't mind the hidden nutrients. Guten appetit!


PUMPKIN-FLAX WAFFLES

2 eggs, separated
1 3/4 cup milk
1/4 cup oil
1/4 cup pumpkin puree
1 3/4 cup flour
4 tsp baking powder
2 tbsp sugar
1 tsp cinnamon
2 tbsp flaxseed meal
1/4 tsp salt

Mix egg yolks with other wet ingredients in medium bowl, set aside. In separate bowl, beat egg whites until stiff. Mix dry ingredients in large bowl and add wet ingredients to dry. Stir until large lumps disappear. Beat in egg whites. Cook according to your waffle iron directions.
Favorite toppings--blueberries, syrup, yogurt and whipped cream.

1 comment:

fboness1212 said...

Oh, you are a cook after my
own heart !
I still love adding not-so-fun-sounding nutrients (Flax? That's linen seeds!) to a recipe.

I will try this recipe next Sunday, since pumpkin is one of my fave
veggies. I eat it right out of the can ! Sorry, you purists!