Barley Pumpkin Waffles
Classic sweet and spicy taste—now in breakfast form!
  • 1/2Cup warm water (105º F to 115º F)
  • 1Package (1/4 ounce) active dry yeast
  • 3Tablespoons granulated sugar, divided
  • 1 3/4 Cups all-purpose wheat flour
  • 1/2Cup BARLEY flour
  • 2Tablespoons pumpkin pie spice
  • 1Tablespoon baking soda
  • 1Teaspoon salt
  • 2Cups low-fat buttermilk
  • 1/2Cup prepared solid pack pumpkin
  • 2Tablespoons butter, melted
  1. Combine water and 1 teaspoon sugar in small bowl.
  2. Sprinkle yeast over water; let stand 5 minutes or until surface bubbles to show yeast is working.
  3. Combine flours, remaining sugar, pumpkin pie spice, baking soda and salt in large bowl; set aside.
  4. In small bowl, combine buttermilk, pumpkin and melted butter.
  5. Stir liquid ingredients and yeast mixture into dry ingredients until well blended.
  6. Cover batter and refrigerate overnight.
  7. To prepare waffles, heat waffle iron.
  8. Pour in 1/2 to 1 cup batter, according to the size of the waffle iron.
  9. Bake until waffles are done.