Pumpkin-Sour Cream Waffles |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is one I make often. It comes from The best quick breads cookbook. Ingredients:
1 3/4 cups flour |
2 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons apple pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg) or 1 1/2 teaspoons pumpkin pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg) |
1/2 teaspoon salt |
4 large eggs, separated |
1/2 cup vegetable oil |
1/4 cup packed dark brown sugar |
1 cup buttermilk |
1 cup sour cream |
1 cup canned pumpkin puree |
Directions:
1. In a large bowl, combine the floukr, baking powder, baking soda, spices, and salt.
2. In another bowl, beat the egg yolks, oil, brown sugar, buttermilk, sour cream, and pumpkin with a whisk until smooth, about 1 minute.
3. With an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
4. Pour the pumpkin sour cream mixture into the dry ingredients, and stir just until moistened.
5. With a large spatula, fold in the whites until no white streaks are visible.
6. Heat the waffle iron to med-high.
7. Brush the waffle iron with oil or melted butter.
8. For each waffle, pour 1 cup of the batter into the grid.
9. Close the lid and bake until the waffle is crisp and well browned, about 4-5 minutes.
10. Remove from the iron with a fork.
11. Serve right away or cool completely on racks, store in plastic bags, and freeze for up to 2 months.
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