10.25.2011

Pumpkin Spice Waffles

 


Yields about 5 Belgian waffle sized waffles.

1/2 C. canned pumpkin puree
1/2 C. sour cream
1/2 C. milk
2 eggs, separated
1/4 C. butter, melted
2 T. brown sugar
3/4 C. + 2 T. all purpose flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. ground nutmeg

Preheat waffle iron. Combine pumpkin, sour cream, milk, egg yolks, butter, and brown sugar in large mixing bowl.

In a separated bowl, combine the flour, baking powder and soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the pumpkin mixture and stir to combine.

In a third bowl, whisk the egg whites until stiff peaks form. Gently fold the whites into the batter.

Pour onto the waffle maker and follow the manufacturer’s instructions. Serve with your favorite syrup or toppings. I prefer them with buttermilk syrup and chopped nuts.

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