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Pumpkin Pie Waffles Description: Delicious waffles, perfect in fall and winter! Yield: Makes 12 (4-inch) waffles Total time: 35 min These waffles work best when made in a Belgian waffle iron but can be made in a regular iron. Ingredients: 2 1/2 cups all-purpose flour 1/3 cup packed light brown sugar 2 1/4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves Grated zest from one medium to large orange 1 teaspoon vanilla extract 4 large Organic eggs separated and at room temperature 1 cup whole Organic milk (or substitute 1 cup apple juice) 1 cup well-shaken buttermilk 1 cup canned solid-pack pumpkin (can add more) 3/4 stick (6 tablespoons) unsalted butter, melted Vegetable oil or cooking spray for brushing waffle iron Directions: Accompaniment: warm pure maple syrup, sweetened whipped cream, toasted pecan pieces Special equipment: a waffle iron (preferably nonstick) Preheat conventional oven to 250-300 degreesF; and preheat waffle iron. Beat egg whites until stiff peaks. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs yolks in a large bowl until blended, then whisk in milk (or apple juice), buttermilk, pumpkin, vanilla extract, orange zest, and melted butter until smooth. Whisk in dry ingredients just until smooth. Gently fold in egg whites. Spray waffle iron with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer's instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner. Serve with syrup, whipped cream, and/or toasted pecan pieces. Dust with powdered sugar.  Recipe Summary: Yield: 12 4-inch waffles Prep Time: 15 minutes Cook Time: 20 minutes Comments: Other recipes by Stonehurst Place: Buttermilk Pie Maine Crabmeat Breakfast Quiche | |
Recipe Provided By:
Stonehurst Place Atlanta, GA  Detailed Listing | Website Atlanta Bed and Breakfast Inns |