Pumpkin Waffles

By exdircomp

Ingredients

• Ingredients
• 3/4 cup pumpkin puree
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1 egg, seperated
• 1/4 cup milk
• 1/4 cup eggnog
• 1/8 cup brown sugar
• 1/8 cup butter, melted
• Cranberry Sauce
• Ingredients
• 1/4 cup Leftover Cranberry sauce from Thanksgiving
• 1/4 cup granulated sugar
• 1/8 cup cream

Preparation

Step 1

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices, then set aside.

In another bowl combine the pumpkin puree, egg yolk, milk, egg nog, brown sugar, and butter. Stir the flour into this mixture until thoroughly combined. Seperately, beat the egg whites until stiff poans form and gradually fold into the waffle batter. The batter should be thick-- using a rubber spatula, place on a preheated and sprayed waffle iron and cook until lightly brown, about 6 minutes.
Cranberry Sauce
Mix sugar and cranberry sauce together in a saucepan over medium heat. Reduce the heat when cranberry sauce starts to simmer and slowly add the cream, whisking in. Keep warm until serving, whisking occasionally.