Wolfgang Puck BRWB0010 manual Pumpkin Praline Waffles, Crunchy Cornmeal Waffles

Pumpkin Praline Waffles

Makes 6 waffles

INGREDIENTS

2 cups all purpose flour

2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt

2 teaspoons ground ginger

2 teaspoons cinnamon 1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1 1/2 cups cooked, pureed pumpkin 1/2 cup brown sugar, packed

6 tablespoons melted butter

2 cups buttermilk

1/3 cup toasted, chopped pecans 1/3 cup raisins

4 eggs, separated (whites will be whipped separately)

METHOD

1In a large bowl whisk together all dry ingredients.

2Add all wet ingredients minus egg whites. Whisk to combine.

3In a separate bowl, whisk egg whites to soft peaks (tips curl).

4Fold whipped egg whites into batter.

5Spray preheated Waffle Baker with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Crunchy Cornmeal Waffles

Makes 5 waffles

INGREDIENTS

1 3/4 cups buttermilk

2 eggs

6 tablespoons melted butter

1 1/2 cups all purpose flour

1 cup cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

METHOD

1Whisk wet ingredients in a bowl until combined.

2In a separate bowl, whisk dry ingredients together until combined.

3Pour wet ingredients over dry ingredients and whisk just until combined.

4Spray preheated Waffle Baker with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting.

PRESENTATION

Dress them up with herbs or jalapenos if desired.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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