Chef'sChoice Classic WafflePro 852 Instructions Et Recettes page 11

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Pumpkin Waffles
¼ cup light brown sugar
3 Tablespoons cornstarch
1 ¼ cups all purpose flour
1 ½ teaspoons baking powder
1 3 ⁄ teaspoons cinnamon
4
2 teaspoons ginger
¼ teaspoon cloves
½ teaspoon fresh-grated nutmeg or use ¼ teaspoon of pre-grated nutmeg
2 large eggs - separated
1 cup whole milk
1 cup canned unseasoned pumpkin
4 Tablespoons butter – melted
Makes about 4 waffles (2 squares each)
1. Preheat the Classic WafflePro
2. In a large bowl whisk together brown sugar and cornstarch. Add remaining dry ingredients and
whisk again to blend.
3. Separate eggs. Beat egg whites until stiff peaks form – about 2 minutes. Place yolks in a medium
bowl and add pumpkin and milk. Whisk to combine and set aside.
4. Place yolks in a medium bowl and add pumpkin and milk. Whisk to combine. Whisk in
melted butter.
5. Add pumpkin mixture to the dry ingredients whisking to combine.
6. Gently fold in egg whites.
7. Pour ⁄ cup of batter onto each preheated waffle grid. Close the lid, press it down lightly to level
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batter. Bake for 3 minutes.
8. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately. Waffles
may be kept warm in a preheated 300°F oven for 5 to10 minutes but their consistency may
change. Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the
desired consistency.
Serve with fresh maple syrup.
®
. Set the Temperature Control dial at 3 to 4.
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