Pumpkin Waffles
INGREDIENTS
• 1/4 cup light brown sugar
• 1 1/4 cups all-purpose flour
• 1 1/8 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 2 large eggs
• 1/4 cup whole milk
• 1/3 cup buttermilk
• 3/4 cup canned solid-pack pumpkin
• 3 1/2 tbsp. unsalted butter, melted and warm
DIRECTIONS
1. Combine all dry ingredients in a large bowl: wisk to blend. The waffles are spicy, so if you’re not a big spice fan, cut the quantities in half.
2. Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
3. Add pumpkin, buttermilk and milk to the egg yolks. Wisk to blend and set aside.
4. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
5. Pour warm butter into the yolk/buttermilk/milk/pumpkin mixture. As you pour, wisk to combine; this is crucial for keeping the butter from firming up on contact with the cold milk(s) in the bowl.
6. Add all of the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. The batter is thick, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.
7. Plug in the waffle iron and set the temp as desired. Higher temperatures tend to work best.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! The trick to these waffles is to let them sit on a cooing rack for a few minutes, then reheat in the waffle iron right before serving. Why do this? It lets the flavors marry and come together for serious pumpkin waffle mouth watering bliss. ENJOY!
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