Pumpkin Waffles With Maple-Walnut Syrup
(from Kdt’s recipe box)
Calories per serving:382
Fat per serving:11g
Saturated fat per serving:2g
Categories: Breakfast
Ingredients
- 1 cupall-purpose flour
- 1/2 cupcornstarch
- 3/4 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 teaspooncinnamon
- 1/2 teaspoonground ginger
- Pinch ground cloves
- 1 large egg
- 1 large egg white
- 1 1/2 cupslow-fat buttermilk, well-shaken
- 3/4 cupcanned pumpkin
- 1/4 cupdark brown sugar
- 2 tablespoonscanola oil
- 1/2 teaspoonunsalted butter, melted
- 1/3 cupchopped walnuts
- 2/3 cuppure maple syrup
- Powdered sugar, for garnish
Directions
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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.
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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.
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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.