There is question when they arrive at the table pondering what they are about to take the first bite of. It resembles frothy vampire spit or just baking soda with water, fizzing over waffles that many think are meant to be basic, not ever pumpkin.
Ultimate Pumpkin Waffles
1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/2 teaspoon freshly grated nutmeg*
2 large eggs
1 cup whole milk
1 cup pumpkin puree
4 tablespoons unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 teaspoon. Grated and loosely scooped, this is about 1 teaspoon of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 teaspoon.
Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
Separate eggs: yolks in medium-size bowl; whites in smaller bowl and set aside.
Add pumpkin and milk to the egg yolks, whisking to blend; then setting aside, as well.
With mixer, whip egg whites on high for 2 minutes.
Pour melted butter into the waffle batter, whisking as you pour.
Add wet to dry ingredients and mix together until just combined.
Slide the whipped egg whites out of the bowl and into the mixture of batter; gently fold in the egg whites, not to over-work the batter to prevent tough waffles.
Buttermilk Syrup ~
– Sarah T. –
Heat on stove until boiling:
1/2 cup sugar
1/2 stick unsalted butter
1/4 cup buttermilk
Then remove from heat and add:
1/4 teaspoon baking soda
1/4 teaspoon vanilla
(salt and pepper shakers)
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