INGREDIENTS
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
1 1/8 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grounded cinnamon
2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon freshly grated nutmeg
2 large eggs
1/4 cup whole milk
1/3 cup buttermilk
3/4 cup canned solid-pack pumpkin
3 1/2 tablespoon unsalted butter, melted at room temperature
METHOD
Combine all dry ingredients in a large bowl: whisk to blend all the ingredients well.
- Separate the eggs: put the egg yolks in a large bowl and egg whites in a smaller bowl
- Add the pumpkin, buttermilk and milk to the egg yolks. Whisk to blend all the 3 ingredients well and set aside.
- Whip the egg whites with a electric beater at high speed until stiff peaks are formed- beat for about 2 minutes.
- Pour the melted warm butter into the yolk-buttermilk-milk-pumpkin mixture. As you pour the butter into the mixture, whisk well to combine.
- Add the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. It may appear to be slightly lumpy, but that will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.
- Plug in the waffle iron and set the temp as desired (highest tends to be best).
- Slide the egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
- Once the waffle iron is heated, you're ready to pour the batter!
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