- 1 1/2 cup sifted flour
- 2T sugar
- 3tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1 3/4 cup milk
- 1 cup canned or pureed, cooked pumpkin
- 1/3 cup vegetable oil
- 2 egg yolks
- 2 egg whites, stiffly beaten
On sheet of waxed paper, sift together flour, sugar, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
In medium bowl, mix milk, Pumpkin, oil and egg yolks until well blended.
Add dry ingredients. Stir just until well blended; do not over-mix. Gently fold in stiffly beaten egg whites.
Bake in waffle baker according to manufacturer’s directions. Serve hot, topped with maple syrup, honey, confectioners’ sugar or ice cream. Makes 8 (7″) round waffles.
Hint: Leftover waffles may be frozen and reheated in the toaster.
Recipe from Farm Journal magazine.