DOUBLE DUTY PUMPKIN WAFFLES

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

3 Cups All-Purpose Flour                            2 cups mashed Pumpkin**

1 Tbsp. Baking Powder                              1 ½ cups Buttermilk

¾ tsp. Baking Soda                                   3/8 cup Sugar

1 tsp. Salt                                                 ½ cup  Melted Butter

2 Tbsps. Pumpkin Pie Spice

4 Eggs, separated

 

DIRECTIONS:

1. Mix together the Flour, Baking Powder, Salt and Pumpkin Pie Spice in a medium mixing bowl.
2. Beat the Egg Yolks, and Sugar  with a wire whisk or with an electric mixer; add the Pumpkin and Milk and mix until all the ingredients are well-blended.  Stir in the melted Butter.
3. Stir the dry ingredients into the Pumpkin mixture, using the low speed on the electric mixer or by hand with a wooden spoon.  (Do not over mix!)
4. Beat the Egg whites until stiff but not dry and gently fold into the Pumpkin mixture.
5. Bake in a preheated waffle iron, using about 1 cup batter per waffle. (or ½ cup per section)
6. Serve with Caramelized fruit or Maple Syrup.

 

Yield:  Approx. 10 Waffles

 

 

*This Waffle Batter may be turned into Muffins by adding 3/8 cup Brown  Sugar to the Batter.  Stir in 1 cup Raisins or Currants.  Bake in greased   Muffin Cups at 375 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Yield Approx. 18 Muffins

 

            **A 12 oz. can of Pumpkin will suffice for this recipe