With my recent move, I haven’t been spending as much time as I normally would like to in the kitchen. First, the new house. While it is gorgeous, and everything that I wanted (except a few things), it is also 25% smaller than our old house. It has taken all of my creative juices (and my hubby’s as well) trying to squeeze everything into this new house and organize it to the way that everything we need is still accessible. But since Red had a birthday recently, he requested homemade waffles (and a frozen chocolate peanut butter pie, which I will post soon, I promise!). I was on board with that, especially since we bought a new waffle maker earlier this summer, but haven’t gotten a chance to try it. With the weather being cooler, it was an obvious choice to choose something with pumpkin (where did September go?). We had a lot of fun trying out the new waffle maker and played around with the settings. I prefer my waffles to be on the crispy side on the outside, and soft on the inside. These waffles are divine, with fall flavors that I love (pumpkin, cinnamon, a hint of ginger and other spices…). This will be our new fall-themed breakfast favorite (until we find another recipe ), so I think this will fit our September’s What’s Baking Theme of “Family Favorite!”. Check out the rest of the posts over at Dani from Cloud 8½.
Slightly adapted from Waring Pro Cookbook
1-1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans, best if toasted first
1 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin, NOT pumpkin pie filling)
3 egg whites
3 egg yolks
1 cup whole milk
1/4 cup real maple syrup
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth. Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your waffle maker per the manufacturer’s recommended setting (modify the setting to your desired browning) and measurement cup.
Bake in the hot waffle maker. Remove waffles and repeat with remaining batter. Waffles may be kept warm in an oven at 200 degree F on a cookie sheet.
Serve waffles with warmed maple syrup, whipped cream, powdered sugar… ‘the works’.
Yield: Approximately (6) 5-inch round waffles