These Pumpkin Waffles are delicious, particularly when topped with some butter and a little maple syrup-apple cider reduction.
- 2 cups all-purpose or whole wheat flour
- 2 tbs brown sugar, packed
- 1 tbs baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 3/4 cups milk
- 1 cup pumpkin puree
- 2 eggs, separated
- 3 tbs butter, melted
- 1 cup real maple syrup
- 1 cup apple cider
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In another medium bowl, combine the milk, pumpkin puree, egg yolks, and melted butter. Whisk together until everything is combined.
Add the wet ingredients to the dry, and mix until things are just combined. Set aside.
In a small bowl, whip the egg whites until stiff peaks form. Fold the stiff egg whites into the batter.
Prepare the waffles according to your waffle-maker's directions.
Combine equal parts real maple syrup and apple cider in a small sauce pan. Heat over medium heat until reduced by about half.