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