Monday, September 14, 2009

Pumpkin Waffles

FOUND IT: At my friend Erin's blog about her adventures in Alaska.

I always love a good pumpkin recipe. This one makes a lot, so cut it in half if you're only feeding 2-4 people.


2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk (Skim milk works.)
1 cup pumpkin, canned or fresh

3/4 stick (6 tablespoons) unsalted butter, melted

Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

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