Pumpkin Waffles

By devogirl

Absolutely deliscious!

Ingredients

• 2 cups whole wheat flour
• 2 Tbsp brown sugar
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 3/4 cups milk
• 1 cup canned pumpkin or mashed, cooked pumpkin
• 2 egg yolks
• 3 Tbsp butter, melted
• 1 tsp finely shredded orange peel (optional)
• 2 egg whites

Details

Servings 16
Preparation time 15mins

Preparation

Step 1

1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven.