Pumpkin Waffles With Maple-Walnut Syrup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep: 10 minutes; Cook: 15–20 minutes. Ingredients:
1 cup all-purpose flour |
1/2 cup cornstarch |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
pinch ground cloves |
1 large egg |
1 large egg white |
1 1/2 cups low-fat buttermilk, well-shaken |
3/4 cup canned pumpkin |
1/4 cup dark brown sugar |
2 tablespoons canola oil |
1/2 teaspoon unsalted butter, melted |
1/3 cup chopped walnuts |
2/3 cup pure maple syrup |
powdered sugar, for garnish |
Directions:
1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.
2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.
3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.
|
|