"belgian" pumpkin waffles
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.
prep time
20 Min
cook time
5 Min
method
---
yield
4 serving(s)
Ingredients
- 1/2 cup light brown sugar
- 3 tablespoons cornstarch
- 1 1/4 cups buckwheat flour (all-purpose flour can be used)
- 1 1/2 teaspoons backing powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/4 teaspoon clove
- 1/2 teaspoon freshly grated nutmeg (about half of a nutmeg)
- 2 large eggs, separated
- 1 cup whole milk (we use fresh goat milk)
- 1 cup solid pack pumpkin (we use fresh, canned will work also)
- 4 tablespoons unsalted butter, melted
How To Make "belgian" pumpkin waffles
-
Step 1Lightly Oil waffle iron, set to desired temperature.
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Step 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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Step 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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Step 4Add yoke/pumpkin mixture to dry ingredients mix till combined, being lumpy is ok.
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Step 5Slide in whipped egg whites and fold in with a spatula until well combined.
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Step 6Check direction on waffle iron for amount of batter to use and time to cook.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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