Pumpkin Waffles

Class of 1973

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 egg yolks
• 1-3/4 cups milk
• 1/2 cup cooking oil
• 1/2 cup canned pumpkin
• 3 egg whites
• 1/2 cup chopped pecans

Thoroughly stir together flour, baking powder, pie spice, and salt. Beat yolks; stir in milk, oil, and pumpkin. Stir into dry ingredients. Beat egg whites to stiff peaks; fold into batter. Stir in nuts. Pour some batter onto hot waffle baker and bake. Repeat with remaining batter. Serve hot waffles with butter or margarine and maple syrup.

Yield: 6 cups batter