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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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And this is what I'm doing with the left over pumpkin. = ) Ingredients:
21/2 cups all-purpose flour |
1/3 cup packed light brown sugar |
21/4 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
4 large eggs, separated |
2 cups milk |
1 cup canned solid-pack pumpkin |
3/4 stick (6 tablespoons) unsalted butter, melted |
Directions:
1. Sift together flour, brown sugar, baking powder and soda, salt, and spices.
2. Whisk egg yolks in a large bowl with milk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
3. using an electric mixer beat egg whites until they hold soft peaks. Folk them gently into the waffle batter, until just combined.
4. Spray waffle iron with butter spray or lighty brush with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
5. Transfer waffles to rack in oven pre heated to 250 to keep warm and crisp. Make more waffles in same manner.
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