Gluten-Free Baking and More, April 2006.
|Description: ||Pumpkin waffles in April? Yes!! I think pumpkin is underutilized. Not only are these waffles bursting with flavor, think of how surprised folks will be when you serve pumpkin waffles in the spring!|
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
1/4 cup granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 3/4 cups milk
1/2 cup canned pumpkin (not pumpkin pie filling)
2 Tablespoons butter, melted
- In a medium mixing bowl, whisk together dry ingredients.
- Add egg yolks, milk, pumpkin, and butter. Mix until combined. (Use medium speed on a handheld mixer or medium-low speed on a stand mixer.)
- In a separate bowl, beat egg whites until soft peaks form. Be sure bowl and mixers are grease-free or the eggs won’t whip. (Use high speed on a handheld or a stand mixer.)
- Using a wooden spoon or large rubber spatula, fold whipped egg whites into pumpkin batter.
- Heat waffle iron according to manufacturer's directions.
- Once iron is heated, cook waffles. (The amount of batter you will use will vary depending on the size of your waffle iron.)
- Bake for about 4 to 5 minutes or until the steam stops pouring out of the iron.
- Repeat with remaining batter. Serve with maple syrup and enjoy!
Makes 8 waffles
||Elizabeth Barbone |