These were loved by all. Tavio and I ate a full waffle, no syrup, while cooking the rest. Aaron ate 2 squares. These were not tiny squares I have a calphalon waffle iron, It takes me 2 cups of batter to make 1 batch of 4 waffle squares - so that is 1 cup of batter for a little guy who doesn't always eat a great breakfast. I was super happy because I made these super healthy. I used an additive that adds fiber, some greek yogurt to add texture and protein, and still used 1/2 wheat and 1/2 white flour. Not to mention they had pumpkin in them. Not only were they decently nutritious for a waffle, but they were also just a good waffle. Tavio gripes that the waffles I usually make are too heavy. (And they are.) These were nice and creamy in the center. (sounds like a weird word to describe a waffle, but that was what I could think of.) Nice and light. Just the right amount of pumpkin and spice. Only think I would have liked a bit more would be a bit crispier on the outside, but I actually baked one a tiny bit longer and that helped.
I did not take a picture and I'm pretty sure that there are no left overs, but they are a waffle. :)
So this is how I made it.
- 1/4 cup brown sugar
- 6 Tablespoons cornstarch
- 1 1/4 cups unbleached flour
- 1/4 cup hi maize resistant starch (most people don't have this so just add 1/4 cup flour -this just adds fiber. Not sure why I bought it but I use it when I use white flour a lot.)
- 1 cup wheat flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 heaping Tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 teaspoon grated nutmeg
- 4 large eggs
- 2 cups 1% milk
- 1 can (15-16 oz) solid-pack pumpkin
- 1/2 cup greek yogurt
- 6 Tablespoons coconut oil, heated just enough to be liquid (It was actually a cold morning so I had to warm it.)
- Heat waffle iron.
- Combine brown sugar and corn starch in a bowl. Whisk together to break evenly mix. Add remaining dry ingredients and whisk to blend.
- In a medium bowl, whisk pumpkin and coconut oil until smooth. Separate eggs putting yolks into the pumpkin mixture and whites into another bowl (to be whipped.)
- Whip egg whites until stiff peaks form. (I did this in my kitchen aide while whisking the other wet ingredients)
- Whisk yogurt and milk into the pumpkin mixture. Mix the wet and dry ingredients just until combined. Gently fold in the egg whites until well combined.
- Bake according to your waffle iron instructions. -My Calphalon waffle iron beeps at me when it gets to my selected doneness.