2.5 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tbsp) unsalted butter, melted
Vegetable oil or cooking spray for the waffle iron
Preheat oven to 250 degrees and preheat waffle iron.
Sift together flour, brown sugar, bakig powder, baking soda, salt, and spices.
In a separate bowl, whisk egg yolks with buttermilk, pumpkin, and butter until smooth.
Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the eggs whites until they hold soft peaks.
Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil, or spray, and spoon batter into waffle iron, spreading quickly.
(The recipe calls for 2 cups batter for one belgian waffle, my waffle maker holds 1 cups at a time - so be sure to follow directions for your machine! That goes for cooking times too! Mine was one cup for 5 minutes.)
Transfer the cooked waffles to rack in oven to keep them warm and crisp.
Makes about 8 pancakes?