About this recipe:An autumn family favourite, these are fairly easy to make and delicious! They're sure to please even picky eaters.
300g plain flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
4 tablespoons dark brown soft sugar
250g pumpkin puree
4 eggs, separated
4 tablespoons butter, melted
100g caster sugar
1 tablespoon cornflour
1 teaspoon ground cinnamon
250ml cloudy apple juice
1 tablespoon lemon juice
2 tablespoons butter
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 4 tbsp melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
To make the syrup, stir together the sugar, cornflour and cinnamon in a saucepan. Stir in the apple juice and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
You can find tinned 100% pumpkin puree online or in specialty shops. You can also make your own with this recipe.