Waring WMK300A, IB8465, IB08WR119 manual Makes 6 waffles

Makes 6 waffles

1½ cups all-purpose flour

1 ounce finely chopped walnuts or pecans (best if toasted first)

1 tablespoon cornstarch

1tablespoon baking powder

1teaspoon salt

1teaspoon ground cinnamon ½ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

¾cup pumpkin purée (canned solid pack pumpkin)

2 large eggs, separated

1 cup whole milk

¼ cup real maple syrup (do not use pancake syrup)

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

3 large egg whites

Preheat waffle maker on setting #4.

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 purée, 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 the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.

Preheat your Waring Pro® Belgian Waffle Maker on setting #4 or preferred setting; (green indicator light will be illuminated when preheated).

For best results, do not open waffle maker during cook- ing process. Doing so will offset the timing mechanism.

Use measuring scoop to measure out batter. Pour into waffle grids. Use a heat-proof spatula to spread the

12