October 26, 2016
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
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"Recipe source: local newspaper"
Heat oven to 200 degrees F.
Heat waffle iron to manufacturers directions. When iron is heated spray with nonstick cooking spray.
In a large bowl whisk together the dry ingredients (flour -salt), stir in the pumpkin and currants (or raisins).
In a separate bowl whisk together the wet ingredients (buttermilk - vanilla and egg yolks). Stir wet into dry mixture.
Beat egg whites in a bowl of an electric mixer until soft peaks form; fold into batter.
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.
To serve, top hot waffle with a pat of butter. Sprinkle plate with pecans and pie spice and serve with warmed syrup.
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Very light waffle, and lots of flavor. I subbed chopped, dried cranberries for the currants. Served with a cranberry-maple sauce (canned whole-berry sauce and maple syrup heated). Will be making these again. I skipped the pecan garnish, but next time may put them in the batter.