Pumpkin Waffle

• Refrigerated

  • 1 Egg yolk plus 3 egg whites

• Baking & Spices

  • 2 cups All-pupose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tbsp Brown sugar, firmly packed dark
  • 1 tsp Cinnamon or pumpkin pie spice
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 4 tbsp Butter
  • 1 1/2 cups Milk

• Other

  • 1 cup Of canned 100% pure pumpkin

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Ingredients

• 2 cups of all-pupose flour
• 3 tablespoons of firmly packed dark brown sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon or pumpkin pie spice
• 1/2 teaspoon of kosher salt
• 1 1/2 cups of milk
• 1 cup of canned 100% pure pumpkin
• 1 egg yolk plus 3 egg whites
• 4 tablespoons of melted cooled butter
• 2 tablespoons of apple cider vinegar

Directions

• In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.
• Combine dry ingredients in a large mixing bowl and whisk together.
• Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
• Add pumpkin mixture to dry ingredients and stir to combine.
• Gently fold in egg whites.
• Use batter immediately in waffle maker.