sent in by Katy at Alexandra's Kitchenware & Gifts, Newport, VT
- 2 cups of Lowell Mountain Mills Maple Buttermilk Pancake Mix
- 1 tablespoon Cinnamon
- ½ teaspoon Coriander
- ½ teaspoon Nutmeg
- 2 eggs, separated
- 1 ½ cups water
- 1 cup canned pumpkin
- ¼ cup butter, melted
- 1 tablespoon Vanilla
Mix dry ingredients together. Beat the yolks and water together. Whisk eggs until firm and then fold into rest of ingredients. Combine then spoon mix into waffle maker.
P.S. Katy says the leftover waffles make great bread crumbs to go over a root casserole.
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