Duh. Of course we prefer to have pancakes for breakfast every Saturday. But do you know how much time that takes? No man, much easier is the waffle. You often don't come up with successful recipes yourself and hey, that's totally okay. So today a recipe from my dear friend Hajar. The savory pumpkin waffle with sage butter. The. Smell. In. The. House. Hmmmmm. Let’s go.

Ingredients (for 1 waffle)

• 1 egg
• 150 grams of pumpkin diced
• 50 grams of flour of choice (all-purpose, almond, buckwheat, spelt whatever you prefer)
• 50 ml skim milk
• a handful of unsalted pecans
• grated Parmesan cheese
• pinch of salt
• 5 sage leaves
• 10 grams of butter

Do:

Cooking has never been so easy. Boil the pumpkin, puree the thing, add the egg, the milk, and a pinch of salt and stir. Add the flour and stir until it forms a batter. Grease your waffle iron. Bake your waffle until golden brown and meanwhile melt the butter in a small pan and add the sage leaves to the warm butter. Finally, briefly toast the pecans in a pan. Waffle on a plate, sage butter on top and finish with Parmesan.

Oh and that awesome pink waffle iron you can score here by the way.