Sunday, October 16, 2011

Perfect Pumpkin Waffles

The other day I wanted to make pumpkin waffles.  I found this recipe on a Pumpkin Waffle Blog, and this was their ultimate pumpkin waffle recipe.  So I guessed that this was going to be the best recipe.  And I wasn't disappointed.  It had the perfect blend of pumpkin, spice and texture.  Another website had said to make apple syrup to eat with pumpkin waffles, and while I didn't have time for that, I did have a bottle of apple butter that we opened up.  The apple was really good with the pumpkin.  If you are looking for a great Fall feeling recipe, this is a good one.

Perfect Pumpkin Waffles

1/4 c. brown sugar
3 Tbsp. cornstarch
1 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1 tsp. nutmeg
2 large eggs
1 c. whole milk (I used 2%)
1 c. canned solid pack pumpkin
4 Tbsp. butter, melted

Combine brown sugar and cornstarch in a large bowl and whisk together to break apart the cornstarch.  Add the remaining dry ingredients and whisk to combine.  Separate the eggs.  In a medium bowl put the yolks, and in a small bowl put the whites.  Add the pumpkin and the milk to the yolk.  Mix it well and set it aside.  Whip the egg whites with a mixer until stiff peaks form and set it aside.  Pour the melted butter into the yolk/pumpkin mixture and mix until it is well blended.  Add the pumpkin mixture to the dry ingredients and stir it until it is combined.  Gently fold the egg whites into the rest of the batter.  
Bake in your waffle iron.  Serve with maple syrup or something 

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