Ok, so I have a crispy version of the waffles down, but it’s so boring compared to the regular recipe that I’m not going to officially release it as a page. I figured I’d post it here just to satisfy those who are interested.
The key here is to make the pumpkin juice. Just using pumpkin puree will not make the waffle crispy; the issue is the amount of fiber in the puree. I detail a way to make the juice from a can of Libby’s, but you can also get juice using a juicer on a cooking pumpkin.
If you make the waffles, please let me know what you think…
- 1 1/3 cups all-purpose flour
- 1/4 cup cornstarch
- 2 Tbsp. light brown sugar
- 1/2 tsp. salt
- 1 3/4 tsp. baking powder
- 1 3/4 tsp. cinnamon
1 1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. freshly grated nutmeg
- 1 cup milk
- 2/3 cup pumpkin juice
- 5 Tbsp. unsalted butter, melted and warm
- 2 large eggs, separated with white beaten
1. Add all the dry ingredients to a large bowl and whisk to blend.
2. Take a VERY clean dishtowel (make sure it’s been rinsed thoroughly after washing in the washing machine, as you want all soap residue off of it, and then completely air or line dry it) and scoop out an entire can of Libby’s pumpkin puree into the center of it. Gather the edges together so that the wad of puree hands in the center. You’re going to hold this over a medium sized bowl and begin twisting to wring out the juice.
3. Add the milk and egg yolks to the pumpkin juice. Whisk to blend.
4. Plug your lightly oiled waffle iron in.
5. Whip the egg whites to stiff peak stage. Set aside for step 7.
6. Pour the melted butter into this milk/juice/yolk mixture, while whisking. Then add those wet ingredients to the dry ingredients and mix until just blended.
7. Gently fold the egg whites into the mix you just made.
8. Cook for about 2 minutes (it may take more or less time, depending on your iron) until just slightly not-all-the-way-cooked. Move the waffle to a wire rack to cool.
9. Once the waffles have cooled, pop each back in the heated iron for 30 seconds to make them fully crisp.