Your Life A to Z Recipe: Thursday, October 31, 2013

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Your Life A to Z Recipe: Thursday, October 31

By: Chef Barb Fenzl, Les Gourmettes Cooking School

Pumplin Waffles with Cinnamon Syrup

Fun to serve for brunch, these waffles can be made a few weeks ahead of time, frozen, and reheated in the oven or a toaster.  Or, the batter can be made ahead and kept, covered, in the refrigerator for up to 24 hours.  The cinnamon syrup can also be made ahead and kept in the refrigerator.

Makes 4 servings

   Cinnamon syrup:
            1/2 cup water
            3/4 cup sugar
            1/4 cup dark corn syrup
            2 cinnamon sticks, split lengthwise

1 cup all purpose flour
2 teaspoons baking powder
/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup canned pumpkin
1 cup milk
2 eggs, separated
1 tablespoon butter, melted

    Cinnamon syrup: Put all ingredients in a small, heavy saucepan over medium heat.  Bring to a boil, stirring occasionally, and cook until sugar is dissolved.  Lower heat and simmer 15 minutes.  Cool completely and remove cinnamon sticks.  Store in a sealed container at room temperature.

Waffles:  Stir together the flour, baking powder, salt, sugar, cinnamon and nutmeg in a medium bowl.  Whisk together the pumpkin, milk, egg yolks and butter in another bowl.  Beat egg whites until stiff.  Fold together the flour mixture and the pumpkin mixture; stir in 1/4 of the beaten egg whites to lighten the batter.  Gently fold in the remaining egg whites.

Heat a waffle maker and cook the waffles according to the manufacturer's instructions.  Keep waffles warm in the oven while making the rest.  Serve with butter and cinnamon syrup.