Inn on Mill Creek's Pumpkin Belgian Waffles

A "Best of" Inn Cuisine, recipe courtesy The Inn on Mill Creek

dry ingredients

  • 2 cups all-purpose flour, sifted
  • 1/4 cup whole wheat flour, sifted
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 & 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger

wet ingredients

  • 4 large eggs, separated
  • 2 tablespoons butter, melted
  • 2 tablespoons margarine, melted
  • 1+ cup (2/3 can) cooked, mashed pumpkin
  • 1/4 cup firmly packed brown sugar
  • 1 cup 2% milk
  • 1 cup buttermilk

Combine dry ingredients in a large bowl. In another bowl, lightly whisk together egg yolks, then one at a time whisk in butter and margarine, pumpkin, brown sugar, and the milks. Refrigerate wet mix for 5 minutes. When chilling time has elapsed, add wet ingredients to flour mixture, stirring until just moistened. In a clean bowl, beat egg whites until soft peaks form; fold into batter. Refrigerate combined batter for another 5 minutes. Cook in preheated Belgian waffle iron; this batter will take slightly longer than most other batters (5+ minutes).

Yield: approximately 7 large Belgian waffles.

Optional Variation - If desired, try adding chocolate chips to this recipe. Yummy.
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