Prep: 15 minutes Cook: Follow iron directions Makes: 16 (4-inch) waffles

2 cups whole wheat flour

2 tablespoons brown sugar

1 tablespoon baking powder

1 teaspoon of ground cinnamon

1/2 teaspoon salt

1/4 teaspoon of baking soda

1/4 teaspoon of ground nutmeg

1/4 teaspoon ground ginger

1 3/4 cups of milk

1 cup  of canned pumpkin or mashed, cooked pumpkin

2 eggs, yolks and whites divided

3 tablespoons of butter, melted

1 teaspoon of finely shredded orange peel (optional)

 

  1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside
  2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin in mixture all at once to flour mixture stir until just combined (batter should be lumpy).
  3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture.
  4. Heat a lightly greased waffle iron. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.
  5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300-degree preheated oven. Serve with syrup, apple butter or whipped cream