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
12
