Pumpkin Waffles

You may have noticed that I am on a bit of a roll

with waffles lately. This recipe also uses my 

other obsession for fall.....pumpkin!

So today I made pumpkin waffles.
After all, it's Thanksgiving week!

 Get the three bowls prepped; dry ingredients,
milk mixture, and beaten egg whites. OK, I know
there's a little bowl of melted butter too.

 Combine the dry ingredients with the milk
mixture. Stir just until combined. Don't over mix.

 Stir in the melted butter.

 Lightly fold in the egg whites.

 A little at a time.

 Batter will look like this. A bit fluffy.

 Use about 1/2 C for each waffle.

 Bake on a preheated, sprayed baker

 Serve with butter and maple syrup on
heated plates.

 Keep waffles warm in the oven on a wire rack.
Don't stack them on top of each other or
the steam will make them too soft.
Use the rack again to cool and freeze
them for about 20 minutes.

Then pop them frozen into a bag for
later toasting. I reused a bread bag.
It's the perfect size to stack my
waffles. I have quite an assortment
now handy for those rushed mornings.
Oatmeal Cinnamon,
Apple Cider and now Pumpkin.

Pumpkin Waffles

1-1/4 C flour

2 T brown sugar

2 t baking powder

1 t cinnamon

1/2 t allspice

1/2 t ginger

pinch salt

whisk dry ingredients together in a large bowl.

In another smaller bowl or 2 C measure, whisk;

2 egg yolks

1 C milk

1/2 C pumpkin

2 T butter

In another bowl beat until stiff

2 egg whites

In a custard cup melt

2 T butter

Combine the flour mixture and milk mixture.

Stir just until incorporated. Stir in the melted 
butter. Fold in the egg whites. Bake in a preheated 
and sprayed waffle baker, using about 1/2 C batter
 per waffle. Bake until golden brown.

Makes about 10 waffles. 

Enjoy!