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PUMPKIN WAFFLES
•
2½ Cups All-
Purpose Flour
•
4 Tsp. Baking Powder
•
2 Tsp. Ground
Cinnamon
•
1 Tsp. Ground Allspice
•
1 Tsp. Ground Ginger
•
½ Tsp. Salt
•
¼ Cup Packed
Brown Sugar
•
1 Cup Canned
Pumpkin
•
2 Cups Milk
•
4 Eggs, separated
•
¼ Cup Butter, melted
APPLE CIDER SYRUP
•
½ Cup White Sugar
•
1 Tbsp. Cornstarch
•
1 Tsp. Ground
Cinnamon
•
1 Cup Apple Cider
•
1 Tbsp. Lemon Juice
•
2 Tbsp. Butter
Preheat the appliance as directed.
Combine the flour, baking powder, cinnamon, allspice,
ginger, salt, and brown sugar in a mixing bowl.
In a separate bowl, stir together the pumpkin,
milk, and egg yolks. Whip the egg whites in
a clean dry bowl until soft peaks form.
Stir the flour mixture and ¼ cup melted butter to
the pumpkin mixture, stirring just to combine.
Use a whisk or rubber spatula to fold
egg whites into the batter, stirring gently until
incorporated. Fold in the remaining egg whites.
Pour batter into preheated well of
the lower cooking surface.
Close the Lid and cook for 4-6 minutes.
Open Lid with a pot holder or oven mitt.
Remove waffles with a wooden or plastic kitchen utensil.
Serve with apple cider syrup (recipe below).
To make the syrup, stir together the sugar,
cornstarch, and cinnamon in a saucepan.
Stir in the apple cider and lemon juice.
Cook over medium heat until mixture begins
to boil; boil until the syrup thickens.
Remove from heat and stir in the 2 tablespoons
of butter until melted. Serve warm.
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