I didn’t follow this recipe exactly and regret the decision profusely. I have read many, many recipes similar to this one and all reviewers rave about similar recipes. I decided to take a short cut and not separate the eggs/beat the egg whites. I wanted to see if there would be any noticeable difference. There seemed to be. My waffles seemed to be a little flat.
Also I had problems cooking these thoroughly. I doubled the pumpkin that was called for in the recipe (is there such thing as too much pumpkin flavor? I think not.) Though the waffles appeared to be starting to burn on the outside, they were still slightly doughy on the inside. I’d try this again. Next time I’d follow the directions!
- 1 c. flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp cinnamon
- 1/4 tsp. nutmeg
- pinch of ground ginger
- 1/4 tsp. salt
- 2 large eggs
- 1/4 butter, melted
- 2 T. packed dark brown sugar
- 1/2 c buttermilk
- 1/2 c. sour cream
- 1 c. canned pumpkin puree
- In a large bowl, combine the flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat the egg yolks, oil, brown sugar, buttermilk, sour cream, and pumpkin with a whisk until smooth, about 1 minute.
- With an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
- Pour the pumpkin sour cream mixture into the dry ingredients, and stir just until moistened.
- With a large spatula, fold in the whites until no white streaks are visible
- Heat the waffle iron. Brush the waffle iron with oil or melted butter, or spray with cooking spray.
- Pour the batter into the grid covering most of the iron, leaving a bit of space around the edges.
- Close the lid and bake until the waffle is crisp and well browned, about 4-5 minutes. (The iron should be emitting very little steam at this point.)
- Remove from the iron with a fork.
- Serve right away or cool completely on racks, store in plastic bags, and freeze for up to 2 months.