Pumpkin Spice & Currant Waffles

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4
Servings

10m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #25105

October 26, 2016

Categories: Breakfast, Dairy, Vegetables, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Electric Mixer, Oven Bake, Waffle Iron, Vegetarian, Make it from scratch, Kosher Dairy more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: local newspaper"

Original recipe yields 4 servings

Metric US

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Nutritional

Serving Size: 1 (224.2 g)
Calories 421
Total Fat - 22.9 g
Saturated Fat - 4.6 g
Cholesterol - 110.9 mg
Sodium - 568 mg
Total Carbohydrate - 45 g
Dietary Fiber - 1.5 g
Sugars - 18.1 g
Protein - 9.5 g
Calcium - 107.7 mg
Iron - 1.6 mg
Vitamin C - 8.5 mg
Thiamin - 0.1 mg

Step 1

Heat oven to 200 degrees F.

Step 2

Heat waffle iron to manufacturers directions. When iron is heated spray with nonstick cooking spray.

Step 3

In a large bowl whisk together the dry ingredients (flour -salt), stir in the pumpkin and currants (or raisins).

Step 4

In a separate bowl whisk together the wet ingredients (buttermilk - vanilla and egg yolks). Stir wet into dry mixture.

Step 5

Beat egg whites in a bowl of an electric mixer until soft peaks form; fold into batter.

Step 6

For each waffle, spoon (or pour) a generous cup of the batter into the heated waffle iron, close iron and bake until waffle is crisped and golden. Remove the baked waffle and put into the oven directly on the oven rack. Repeat with remaining batter making about 4 or so waffles depending on the size of your waffle iron.