"BELGIAN" PUMPKIN WAFFLES

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.