"BELGIAN" PUMPKIN WAFFLES

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We use Buckwheat flour instead of plain flower to make this recipe a little more healthy. Serve with fresh fruit, syrup or melted butter and fresh honey or add some whipped topping for a special treat.

Provided by Leigh Anne Powlas

Categories     Waffles

Time 25m

Number Of Ingredients 13

1/2 c light brown sugar
3 Tbsp cornstarch
1 1/4 c buckwheat flour (all-purpose flour can be used)
1 1/2 tsp backing powder
1/2 tsp salt
2 tsp cinnamon
2 tsp ginger
1/4 tsp clove
1/2 tsp freshly grated nutmeg (about half of a nutmeg)
2 large eggs, separated
1 c whole milk (we use fresh goat milk)
1 c solid pack pumpkin (we use fresh, canned will work also)
4 Tbsp unsalted butter, melted

Steps:

  • 1. Lightly Oil waffle iron, set to desired temperature.
  • 2. Combine brown sugar and cornstarch mix to combine and break up lumps. Add remaining dry ingredients mix well and set aside.
  • 3. Seperate eggs: Whites: whipped with hand mixer till stiff peaks form, Yokes: add with pumpkin and milk whisk well. Whip in melted butter after is has cooled a little to Yoke mixture.
  • 4. Add yoke/pumpkin mixture to dry ingredients mix till combined, being lumpy is ok.
  • 5. Slide in whipped egg whites and fold in with a spatula until well combined.
  • 6. Check direction on waffle iron for amount of batter to use and time to cook.

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