"belgian" pumpkin waffles
(1 rating)
We use Buckwheat flour instead of plain flower to make this recipe a little more healthy. Serve with fresh fruit, syrup or melted butter and fresh honey or add some whipped topping for a special treat.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
5 Min
Ingredients For "belgian" pumpkin waffles
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1/2 clight brown sugar
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3 Tbspcornstarch
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1 1/4 cbuckwheat flour (all-purpose flour can be used)
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1 1/2 tspbacking powder
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1/2 tspsalt
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2 tspcinnamon
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2 tspginger
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1/4 tspclove
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1/2 tspfreshly grated nutmeg (about half of a nutmeg)
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2 lgeggs, separated
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1 cwhole milk (we use fresh goat milk)
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1 csolid pack pumpkin (we use fresh, canned will work also)
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4 Tbspunsalted butter, melted
How To Make "belgian" pumpkin waffles
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1Lightly Oil waffle iron, set to desired temperature.
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2Combine brown sugar and cornstarch mix to combine and break up lumps. Add remaining dry ingredients mix well and set aside.
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3Seperate eggs: Whites: whipped with hand mixer till stiff peaks form, Yokes: add with pumpkin and milk whisk well. Whip in melted butter after is has cooled a little to Yoke mixture.
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4Add yoke/pumpkin mixture to dry ingredients mix till combined, being lumpy is ok.
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5Slide in whipped egg whites and fold in with a spatula until well combined.
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6Check direction on waffle iron for amount of batter to use and time to cook.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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