Pumpkin Waffles with Muscovado Syrup

Pumpkin Waffles with Muscovado Syrup

Ingredients

Syrup :

• 11⁄ 2 cups light or dark muscovado sugar, packed

Waffles :

• 11⁄ 3 cups unbleached all-purpose flour, preferably organic
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 cup solid-pack pumpkin
• 3⁄4 cup plus 2 tablespoons milk
• 2 large eggs, separated
• 3 tablespoons muscovado sugar, light or dark, packed
• 3 tablespoons unsalted butter, melted
• Grated zest of 1 orange
• Unsalted butter , at room temperature, for serving

Cooking Instructions: 

1. To make the syrup, bring the muscovado sugar and 1⁄2 cup of water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. 
2. Stop stirring and lower the heat to low. Simmer for 3 minutes. Keep warm.
3. To make the pancakes, whisk together the flour, baking powder, and salt in a medium-size bowl, and make a well in the center. 
4. Whisk together the pumpkin, milk, egg yolks, muscovado sugar, melted butter, and orange zest. 
5. Pour into the well in the dry ingredients, and stir just until combined.
6. In a separate bowl, beat the egg whites with an electric mixer on high speed until they form soft peaks. 
7. Stir one-fourth of the whites into the pumpkin batter to lighten it, then fold in the remaining whites.
8. Bake in a waffle iron according to the manufacturer’s instructions. 
9. Remove from the iron and serve hot, with the syrup and butter passed on the side.