Thai Peanut Ramen Soup
Pumpkin Waffles with Maple PBfit Syrup
|1 1/2 cups all-purpose flour|
|1 1/2 tsp baking powder|
|1 1/2 tsp baking soda|
|1 Tbsp pumpkin pie spice or 1 tsp each of cinnamon, nutmeg and ginger|
|½ tsp salt|
|1 cup canned pumpkin puree not pumpkin pie filling|
|3 Tbsp butter melted|
|1⁄4 cup dark brown sugar|
|1 cup milk plus extra if needed|
|For Maple PBfit Syrup:|
|½ cup PBfit Sugar-Free|
|½ cup maple syrup sugar-free|
|2 Tbsp water|
|Combine all ingredients and whisk until smooth.|
Heat your waffle iron.
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar, and milk until well combined.
Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix.
Your mixture will be thick but pourable. If too thick add 1/3 cup extra milk.
Pour batter into waffle iron, and cook according to waffle iron directions (my Belgian waffle maker will take longer than a regular iron).
Remove from waffle iron, serve with butter and PBfit maple syrup.