Recipe - Pumpkin Waffles

1 cup Canned pumpkin puree
1 cup Sour cream
1 cup Milk
4 Eggs; separated
8 tablespoon Unsalted butter; melted
One fourth cup Packed dark brown sugar
1 Three fourths cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
Three fourths teaspoon Cinnamon
One fourth teaspoon Freshly grated nutmeg

GARNISH
Sour cream
Honey
Chopped pecans
Raisins

Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and
brown sugar in a mixing bowl and reserve.

In another mixing bowl combine the flour, baking powder, baking soda, salt,
cinnamon and nutmeg. By hand, stir the dry ingredients into the liquid,
and reserve.

In a separate bowl, beat the egg whites until soft peaks form. Whisk one
third of the beaten whites into the batter to lighten it. Then fold in the
remaining whites.

To make waffles, follow the manufacturer's instructions on your waffle
iron. Serve with maple syrup or top each with a dollop of sour cream and a
sprinkling of pecans, raisins and honey.

Source: The Ma Cuisine Cooking School Cookbook ~ by Linda Lloyd, Toni
Mindling Schulman, Patric Terrail & Helene Siegel ~ Typed for you by Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini