Makes 6 waffles
1½
cups all-purpose flour
1
ounce finely chopped walnuts or pecans
(best if toasted first)
1
tablespoon cornstarch
1
tablespoon baking powder
1
teaspoon salt
1
teaspoon ground cinnamon
½
teaspoon ground ginger
¼
teaspoon freshly ground nutmeg
¾
cup pumpkin purée (canned solid pack pumpkin)
2
large eggs, separated
1
cup whole milk
¼
cup real maple syrup (do not use pancake syrup)
3
tablespoons unsalted butter, melted
1
teaspoon vanilla extract
3
large egg whites
Preheat waffle maker on setting #4.
In a large bowl, combine the flour, chopped nuts,
cornstarch, baking powder, salt, cinnamon, ginger, and
nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin purée, egg
yolks, milk, maple syrup, melted butter, and vanilla
extract; stir until smooth. Add the liquid ingredients
to the dry ingredients and stir to blend until smooth,
using a whisk.
In a clean, dry bowl, beat the egg whites until stiff peaks
form. Gently fold the beaten egg whites into the batter.
Preheat your Waring Pro
®
Belgian Waffle Maker on
setting #4 or preferred setting; (green indicator light will
be illuminated when preheated).
For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.
Use measuring scoop to measure out batter. Pour into
waffle grids. Use a heat-proof spatula to spread the
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