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Pumpkin Waffles with Maple Whipped Cream

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"What do Belgian waffles and Japanese tempura have in common? They both benefit from a carbonated beverage to aerate the batter and create a light, crispy texture. While tempura often uses neutral-flavored club soda, I've applied the same technique to pumpkin waffles using ginger ale. It lends subtle flavor, but more important, it allows you to skip the time-consuming step of separating and whipping egg whites to fold into and lighten the batter. Those extra few minutes can now be dedicated to something far more essential to pumpkin waffles: maple whipped cream."

List of Ingredients

For the waffles:
â—¦ 2 cups all-purpose flour
â—¦ ¼ cup cornstarch
â—¦ ½ cup sugar
â—¦ 2 ½ teaspoons baking powder
â—¦ 1 tablespoon pumpkin pie spice
â—¦ ¼ teaspoon kosher salt
â—¦ 6 tablespoons unsalted butter, melted and cooled
â—¦ 2 large eggs
â—¦ ½ cup canned pumpkin
â—¦ 1 cup ginger ale
â—¦ ¼ cup whole milk
â—¦ Cooking spray

For the whipped cream:
â—¦ 1 ½ cups cold heavy cream
â—¦ â…“ cup maple syrup, plus more for serving (optional)


Recipe

Make the waffles:
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, pumpkin pie spice, and salt. In a separate bowl, whisk together the melted butter, eggs, and pumpkin. Stir the pumpkin mixture into the dry ingredients (the batter will be very thick), then whisk in the ginger ale and milk.

Preheat the waffle maker, then grease it with cooking spray.
Add a portion of the batter to the waffle maker and cook until it is crispy on the edges and cooked through. (The waffles will continue to crisp as they cool. The cooking time will vary depending on your waffle iron and the thickness of your waffles.) Repeat with the remaining batter.

Make the whipped cream:
Combine the cream and maple syrup in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until medium peaks form. Top the waffles with the whipped cream and additional maple syrup, if desired, and serve.

Makes 4 to 6 servings