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Today we're shipping orders for in-stock items placed October 5. Our Hampton showroom is temporarily closed. Despite high order volume, our amazing shipping team is rapidly reducing processing times—we’ve recently added 17 new team members! We greatly appreciate your business and we’re doing our very best to serve you, as Jim C. of California tells. A word to the wise: Because resupply of many product lines remains daunting, and processing times may grow again in coming weeks, there’s never been a year like this to do your Christmas shopping and other year-end buying very early!

Pumpkin Waffles
Posted: April 11, 2019
Source: Chef's Choice
Yields
4 waffles, four squares each

Ingredients:

  • 1/4 cup light brown sugar
  • 3 tbs cornstarch
  • 1 1/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1 3/4 tsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp fresh grated nutmeg (or 1/4 tsp pre-grated)
  • 2 large eggs, separated
  • 1 cup whole milk
  • 1 cup canned, unseasoned pumpkin puree
  • 4 tbs butter, melted

Directions:

  1. 1. Pre-heat the Classic WafflePro. Set the temperature control dial at 3 to 4.
  2. 2. In a large bowl, whisk together brown sugar and cornstarch. Add remaining dry ingredients and whisk again to blend.
  3. 3. Separate egg whites from the yolks. Beat egg whites until stiff peaks form—about 2 minutes. Place yolks in a medium bowl and add pumpkin and milk. Whisk to combine and set aside.
  4. 4. Place yolks in a medium bowl and add pumpkin and milk. Whisk to combine. Whisk in melted butter.
  5. 5. Add pumpkin mixture to the dry ingredients whisking to combine.
  6. 6. Gently fold in egg whites.
  7. 7. Pour 1/3 cup of batter onto each preheated waffle grid. Close the lid, press it down lightly to level batter. Bake for 3 minutes.
  8. 8. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately. Waffles may be kept warm in a preheated 300 degree oven for 5-10 minutes but their consistency may change. Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the desired consistency.
  9. 9. Serve with maple syrup.

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Pumpkin Waffles

Source: Chef's Choice

  • Yields
    4 waffles, four squares each

Ingredients

  • 1/4 cup light brown sugar
  • 3 tbs cornstarch
  • 1 1/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1 3/4 tsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp fresh grated nutmeg (or 1/4 tsp pre-grated)
  • 2 large eggs, separated
  • 1 cup whole milk
  • 1 cup canned, unseasoned pumpkin puree
  • 4 tbs butter, melted

Directions

  1. 1. Pre-heat the Classic WafflePro. Set the temperature control dial at 3 to 4.
  2. 2. In a large bowl, whisk together brown sugar and cornstarch. Add remaining dry ingredients and whisk again to blend.
  3. 3. Separate egg whites from the yolks. Beat egg whites until stiff peaks form—about 2 minutes. Place yolks in a medium bowl and add pumpkin and milk. Whisk to combine and set aside.
  4. 4. Place yolks in a medium bowl and add pumpkin and milk. Whisk to combine. Whisk in melted butter.
  5. 5. Add pumpkin mixture to the dry ingredients whisking to combine.
  6. 6. Gently fold in egg whites.
  7. 7. Pour 1/3 cup of batter onto each preheated waffle grid. Close the lid, press it down lightly to level batter. Bake for 3 minutes.
  8. 8. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately. Waffles may be kept warm in a preheated 300 degree oven for 5-10 minutes but their consistency may change. Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the desired consistency.
  9. 9. Serve with maple syrup.
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