1 1/4 cups all-purpose flour
3 tbs packed light brown sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground ginger
pinch ground cloves
pinch ground nutmeg
1 cup milk
3/4 cup cooked pumpkin puree (use plain pumpkin puree, not pumpkin pie filling)
2 large eggs, separated
4 tbs unsalted butter, melted and slightly cooled
Preheat a waffle iron, and if you plan to hold the waffles until serving time, preheat the oven to 200 degrees F.
In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, slat, ginger, cloves, and nutmeg. In another bowl, whisk together the milk, pumpkin puree, and egg yolks until completely blended. In a small bowl, beat the egg whites until firm, but not stiff.
Make a well in the dry ingredients and pour in the milk/egg mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter in incorporated. Gently fold in the egg whites.
Pour a generous 1/2 cup batter (or more, depending on the size of your waffle iron) into the waffle iron and, using a metal spatula or table knife, spread batter to within 1/2 inch of the edge. Close the cover, and cook approximately 3 minutes, or until crisp and golden brown. Serve the waffles immediately, or place them in a single layer on racks in the preheated oven while you finish with the remaining batter.
Serve the waffles with the topping of your choice. Serves 4 to 6.
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