Melt 1 1/2 sticks of butter (not margarine) and allow to cool.

In large bowl put 3 cups flour, 5 teaspoons baking powder, 1/2 teaspoon of each of the following: baking soda, cinnamon, nutmeg, and ginger, 1/8 teaspoon each: salt and fresh ground pepper. Blend well with wire whip.

Beat 3 eggs with 1/3 cup packed brown sugar. Blend with one cup pumpkin (16 oz can) and 2 1/2 cups milk. Add cooled butter and blend well.

Add pumpkin mixture to flour mixture and stir just until ingredients are moist. Do not overbeat. Bake in waffle iron at med-high temperature. These waffles take about 7 minutes each. Keep warm until serving in a 200 degree oven. Place directly on oven racks. Leave door ajar. Makes seven 8" waffles. Serve with hot apple butter.

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More The Anchorage Bed & Breakfast Recipes: Sausage and Pepper Quiche | Pumpkin Pecan Rollup

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