Home Dining Recipes Fall-Friendly Recipes - Page 3

Fall-Friendly Recipes - Page 3

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 Pumpkin Waffle, U.S. Egg

4 Servings

Ingredients:

  • 1/4 cup light brown sugar
  • 3 tbsp. cornstarch
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 3/4 tsp. cinnamon
  • 2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/2 tsp. freshly grated nutmeg*
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup canned solid-pack pumpkin
  • 4 tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

Directions:

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form.