This picture makes me feel like committing to brunch! It always seems like a good idea, but let’s face it, as the morning quickly turns to afternoon a bit of toast or granola usually ruins my brunch ambitions. This month as the winter drags on in the prairies I am determined to prepare the best brunch ever! Theo is my inspiration, she is the best cook I know, with the passion for nutrition driving her recipes. This is her blog post for us- enjoy!
I’ve been on a wee bit of a pumpkin kick. Be glad I didn’t share my pumpkin soup flop with you and, instead, gave you a little glimpse into our weekend brunch. I have officially frozen the rest of my puree for a winter adventure. Stay tuned. I love serving orange juice, sparkling juice or mamosas in a beautiful wine glass. It is a simple touch to make breakfast in your pajamas a little more ‘put together’ if you will. Another practical and stylish touch are the colourful and vibrant aprons available on Farminista. If you cook like I do, you need a layer of protection between yourself and your creation.
1 ¾ cup flour
1 Tbsp. baking powder
1 Tbsp. sugar
½ tsp. salt
¼ cup butter, melted
½ cup pumpkin puree
1 ½ cups milk
1. Heat and prep waffle iron
2. Mix together flour, baking powder, sugar, salt and set aside.
3. In separate bowl beat eggs until fluffy. Gently mix in butter, milk and puree.
4. Add wet ingredients to dry ingredients and stir until just mixed together.
5. When waffle iron hot, work in batches to make your waffles.
6. Serve with maple syrup.
Waffles are best served hot off the grill. However, if looking to serve a group at once, turn on your oven to 200F and place waffles on a baking sheet in the oven to keep warm.
Feedback welcome @eaters_digest