So I’m one of those people who loves breakfast for dinner. Really though, I could eat breakfast at any time. This poses a problem because Jeff does not like breakfast for dinner. So the other night, I had to take advantage of his absence and make this waffle recipe that has been causing my mouth to water for days! Recipe adapted from here.
Some may say it’s to early to break out the pumpkin recipes, but I’m really eager for fall to come! And, lets be honest, you really can’t go wrong with pumpkin anything!
Yields 4 waffles
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1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon (I used 2 teaspoons)
1/4 tsp ground cloves (I didn’t use this)
1/4 tsp ground nutmeg
2 egg yolks
2 egg whites- beaten stiff
1 cup milk
1 cup canned pumpkin
4 tablespoons butter, melted
1. Spray waffle iron with non-stick cooking spray and heat to desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients and whisk to blend.
3. Separate the eggs. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the melted butter; whisk to blend and set aside.
4. Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.
5. Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended.
6. Pour the batter on the heated waffle iron and cook to perfection!
Note: You can freeze leftover waffles and then pop them in the toaster later.
Cinnamon Cream Syrup:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 5-oz can evaporated milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
In a small saucepan, combine the sugar, corn syrup, and water. Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes. Remove from the heat, and stir in the evaporated milk, vanilla, and cinnamon.