Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Canned pumpkin puree 1 3/4 c All-purpose flour
1 c Sour cream 2 ts Baking powder
1 c Milk 1/2 ts Baking soda
4 Eggs; separated 1/2 ts Salt
8 tb Unsalted butter; melted 3/4 ts Cinnamon
1/4 c Packed dark brown sugar 1/4 ts Freshly grated nutmeg

--------------------------GARNISH-------------------------------
Sour cream Chopped pecans
Honey Raisins

Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and
brown sugar in a mixing bowl and reserve.

In another mixing bowl combine the flour, baking powder, baking soda,
salt, cinnamon and nutmeg. By hand, stir the dry ingredients into
the liquid, and reserve.

In a separate bowl, beat the egg whites until soft peaks form. Whisk
one third of the beaten whites into the batter to lighten it. Then
fold in the remaining whites.

To make waffles, follow the manufacturer's instructions on your waffle
iron. Serve with maple syrup or top each with a dollop of sour cream
and a sprinkling of pecans, raisins and honey.

Source: The Ma Cuisine Cooking School Cookbook ~ by Linda Lloyd, Toni
Mindling Schulman, Patric Terrail Helene Siegel - Typed for you by
Karen Mintzias
Submitted By NANCY O'BRION On 12-27-94

Browse by categories