Waring PROFESSIONAL BELGIAN IB8465 - Manual (Page 13)

Makes 6 waffles
1½
cups all-purpose flour
1 ounce finely chopped walnuts or pecans
(best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¾ cup pumpkin purée (canned solid pack pumpkin)
2 large eggs, separated
1 cup whole milk
¼ cup real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large egg whites
Preheat waffle maker on setting #4.
In a large bowl, combine the flour, chopped nuts,
cornstarch, baking powder, salt, cinnamon, ginger, and
nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin purée, egg
yolks, milk, maple syrup, melted butter, and vanilla
extract; stir until smooth. Add the liquid ingredients
to the dry ingredients and stir to blend until smooth,
using a whisk.
In a clean, dry bowl, beat the egg whites until stiff peaks
form. Gently fold the beaten egg whites into the batter.
Preheat your Waring Pro ® Belgian Waffle Maker on
setting #4 or preferred setting; (green indicator light will
be illuminated when preheated).
For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.
Use measuring scoop to measure out batter. Pour into
waffle grids. Use a heat-proof spatula to spread the
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