Pumpkin & Maple Walnut "Eggos" Waffles!
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 5 minutes per waffle
Makes 8 waffles
- 4 egg whites, room temperature
- 226g/2 sticks butter, melted
- 1/4 cup maple syrup
- 4 egg yolks
- 1/2 cup pumpkin puree
-
1/2 cup walnuts, toasted and finely chopped
-
1/2 cup caster or superfine sugar
- 2 cups cake flour
- 1 cup buttermilk
- Pinch of salt
Step 1 - In a clean mixer with clean whisk, first whip the egg whites until stiff peaks form and set aside. In a large bowl whisk the butter, maple syrup, egg yolks, pumpkin puree and walnuts together. Add the sugar and salt to the flour and mix to combine.
Step 2 - Add the flour mixture to the butter maple syrup alternating with the buttermilk until smooth. Fold in the egg whites until combined and no white streaks remain.
Step 3 - Heat a waffle iron onto the highest heat. Generously spray with oil spray and ladle the waffle mix into the iron making sure that there aren't any holes or gaps. Cook for 5-6 minutes or until very crispy on the highest heat setting (190C was mine). Too low and the waffle will be flabby in texture. You want these to be as crispy on the outside and soft on the inside. When they're caramelised remove them from the iron and repeat the waffle process until all the batter is used.