Pumpkin Waffles Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Canned pumpkin puree,
1 cup: Sour cream,
1 cup: Milk,
4: Eggs, separated
8 tbsp: Unsalted butter, melted
1/4 cup: Packed dark brown sugar,
1 3/4 cup: All-purpose flour,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
3/4 tsp: Cinnamon,
1/4 tsp: Freshly grated nutmeg,
GARNISH
Sour cream,
Honey,
Chopped pecans,
Raisins,
Directions:
Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and
brown sugar in a mixing bowl and reserve.
In another mixing bowl combine the flour, baking powder, baking soda,
salt, cinnamon and nutmeg. By hand, stir the dry ingredients into
the liquid, and reserve.
In a separate bowl, beat the egg whites until soft peaks form. Whisk
one third of the beaten whites into the batter to lighten it. Then
fold in the remaining whites.
To make waffles, follow the manufacturers instructions on your waffle
iron. Serve with maple syrup or top each with a dollop of sour cream
and a sprinkling of pecans, raisins and honey.
Source: The Ma Cuisine Cooking School Cookbook ~ by Linda Lloyd, Toni
Mindling Schulman, Patric Terrail & Helene Siegel ~ Typed for you by
Karen Mintzias
Source from luhu.jp
brown sugar in a mixing bowl and reserve.
In another mixing bowl combine the flour, baking powder, baking soda,
salt, cinnamon and nutmeg. By hand, stir the dry ingredients into
the liquid, and reserve.
In a separate bowl, beat the egg whites until soft peaks form. Whisk
one third of the beaten whites into the batter to lighten it. Then
fold in the remaining whites.
To make waffles, follow the manufacturers instructions on your waffle
iron. Serve with maple syrup or top each with a dollop of sour cream
and a sprinkling of pecans, raisins and honey.
Source: The Ma Cuisine Cooking School Cookbook ~ by Linda Lloyd, Toni
Mindling Schulman, Patric Terrail & Helene Siegel ~ Typed for you by
Karen Mintzias
Source from luhu.jp