This weekend, Alex and I are leaving on a much-awaited Disney trip. First, we’re going on the Disney Cruise for a week, then we’ll spend a few extra days at Disney World. We are very excited (I’m a major Disney fan and Alex is just excited to relax). SO, I thought, why not have recipes this week that are Disney-ish? A year or two ago, I bought a Cinderella waffle iron that I found on clearance at Bed, Bath & Beyond. Waffles are my favorite breakfast food (and one of my favorite foods overall). I have a Cooking With Mickey and Friends cookbook that I got used at the library when we lived in Las Vegas, and while the recipes are mainly aimed at kids, I thought this was perfect. I LOVE pumpkin, I love waffles, the recipe’s title says Cinderella, it was inevitable. Make these! They are super easy, have great flavor (I only needed a very light coating of syrup for this waffle) and the pumpkin adds nutrients!
Cinderella’s Pumpkin Waffles Makes four 7-inch waffles
1 1/2 cups flour (I used white whole wheat)
1/4 cup packed brown sugar
2 teaspoons baking powder
1 to 2 teaspoons cinnamon
1 teaspoon salt
1 1/4 cups milk (I used fat-free)
1/2 cup canned pumpkin
1 tablespoon canola oil
Preheat your waffle iron. Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl. Lightly whisk, or stir, to mix well. You may need to crumble any bits of brown sugar with your fingers so there are no lumps. Then, whisk it again.
Combine the egg, milk, pumpkin and oil in a small bowl. Whisk, or stir, to mix well. Pour the egg mixture into the flour mixture. Stir it gently until it forms a smooth batter.
Spray both sides of the waffle iron with nonstick cooking spray. Pour a heaping 1/2 cup of batter (of however amount fits in your size waffle iron) onto the grids. Use a spoon to spread the batter to the edges of the grids (the batter is fairly thick). Cook for about 4 minutes, or until the waffle is set and the top opens easily. Use a fork to remove the waffle.