Pumpkin Belgian Waffles with Vermont Maple Syrup Whipped Cream

I found this great little recipe online at a Bed and Breakfast site that also had a lot of recipes posted
(See http://www.lanierbb.com/recipes/). Here is one I tried this morning and everyone loved! Enjoy Fall.


Pumpkin Belgian Waffles With Vermont Maple Syrup Whipped Cream Recipe
Brought to you by Price House Cottage B&B
Serves: 5-6

Ingredients:

2 Cups All-Purpose Flour
1/4 Tsp Clove
1 Tsp Ginger
1 Tsp Cinnamon
4 Tsp Baking Powder
1 Tsp Salt
1/4 Cup Sugar
1 1/2 Cups Milk
1 Cup Pumpkin Puree, Canned
4 Eggs, Separated
1 Cup Butter, Melted
For the Flavored Whipping Cream:
1 Cup Whipping Cream
2 Tbsp Pure Maple Syrup

Instructions:
Preheat waffle iron (Belgian or regular). In a large bowl, combine first seven ingredients. Whisk together milk, pumpkin puree, and egg yolks. Stir pumpkin mixture into the dry ingredients and add melted butter. Beat egg whites until stiff and fold into pumpkin mixture. Ladle batter onto waffle iron and cook until steam ceases to escape from the iron, producing a lightly browned waffle.

For the Flavored Whipping Cream:
Whip the cream until peaks begin to appear. Add syrup, when peaks begin forming, and finish whipping the cream until stiff peaks form. Serve waffles with pure maple syrup and a generous scoop of the whipped cream.

This is what the batter looks like after you fold in the stiff egg-whites.  It is light and airy

Here is the baked Waffle- nice and golden brown.  Begging for Maple Syrup and Whipped Cream

















BECKY'S NOTE: In the interest of time I skipped the Flavored Whipped Cream (this time) and served it with Maple Syrup and Whipped Cream from a can.  The kids really ate it up too!  My husband LOVED them (and anything Pumpkin) they already requested it for Thanksgiving.