pumpkin waffles for my pumpkin
yesterday, i woke up early with the lofty goal of making pumpkin waffles and vanilla syrup for my family. so when craig and tagg finally decided to roll out of bed (rough life), they were greeted with our favorite autumn-time breakfast menu! this is tagg, filled to the brim with waffles and playing with his halloween-mini-replica.
the vanilla syrup didnt make an appearance in the picture above because it didnt look all that photogenic. but trust me, you will want to make these waffles for your loved ones. hurry and make these babies before fall-time is over!pumpkin waffles
from smitten kitchen
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. do not over mix. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined. Grease waffle iron lightly and spoon batter into waffle iron. Cook according to manufacturer’s instructions.
eat up.
