(Recipe can be found on the site No. 2 Pencil here.)
Step by Step Instructions:
Pumpkin Waffles come together in no time. Here’s what you’ll need: Milk (I would have used Almond milk but I was almost out, so 1% was it this time), 3 Egg Whites, All Purpose Flour, Cinnamon, Pumpkin Pie Spice, Baking Powder, Baking Soda, 4 tablespoons of Butter, Dark Brown Sugar, Kosher Salt, 1 Egg Yolk, Apple Cider Vinegar, and Canned Pumpkin.
Start off by melting 4 tablespoons of butter. Then set it aside so it can cool completely. In case you’re curious about this contraption, it’s to melt butter in the microwave without making a huge mess.
Put the 3 egg whites in a stand mixer and get it going at a pretty high speed using the whisk attachment.
Measure out 2 cups of all-purpose flour.
Then measure 3 tablespoons of dark brown sugar.
By now the whites were whisked nicely in stiff peaks. Gotta love multitasking when cooking!
In a large bowl add the flour, brown sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. You can do a teaspoon of cinnamon or pumpkin pie spice, but I decided to do 1/2 teaspoon of each…great idea!
Whisk all of the dry ingredients together.
In a smaller bowl add 1 1/2 cups of milk, a cup of canned pumpkin, one egg yolk, the melted butter, and 2 tablespoons of apple cider vinegar.
Whisk up all of the wet ingredients.
Pour the wet ingredients into the large bowl with the dry ingredients.
Combine the batter.
Once the batter is combined, add the egg whites to the bowl.
Very, very gently fold in the egg whites until they are incorporated. You want to be sure you don’t deflate the egg whites.
Say hi to my new waffle iron! Isn’t it cute?! Go ahead and preheat yours according to the manufacturer’s instructions.
Once it’s hot, add the batter to the center and shut the lid.
Start cooking the waffle. I kept an eye on mine but it notifies me when it’s done.
Mine switched to a green light when the waffle was done.
Here is the finished waffle…ta da!
Use something non metal to remove the waffle. I found this great, little wooden fork that loosened the waffle and removed it pretty easily. At this point, I put my cooked waffles on a wire cooling rack. That helps the waffles not get too soggy.
Then serve up the waffles…yum! I poured a little maple syrup and sprinkled powdered sugar over the top and it was perfect! Any leftover waffles can be refrigerated and reheated in the oven at 350 degrees for 3-4 minutes, or in a NuWave oven if you have one of those. It lets them taste just about like they just came out of the waffle iron. Happy ironing!
- 2 cups of all-pupose flour
- 3 tablespoons of firmly packed dark brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon or pumpkin pie spice (I did ½ teaspoon of each spice)
- ½ teaspoon of kosher salt
- 1½ cups of milk
- 1 cup of canned 100% pure pumpkin
- 1 egg yolk plus 3 egg whites
- 4 tablespoons of melted cooled butter
- 2 tablespoons of apple cider vinegar
- Start off by melting your butter and letting it cool.
- Move onto the egg whites. Place the whites in a stand mixer and whisk at high speed until stiff peaks are formed. Then let them sit until you're ready for them.
- Measure out all dry ingredients and whisk it all together in a large bowl. This will include flour, dark brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt.
- Whisk together the wet ingredients in a small bowl. You'll include a cup of the pumpkin puree, an egg yolk, milk, the cool melted butter, and apple cider vinegar.
- Add the wet ingredients to the dry and stir to combine.
- Carefully fold in the egg whites. Then heat up your waffle iron. Follow the directions for your waffle iron and cook them up. I served mine with maple syrup and powdered sugar. Enjoy!!
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