Now, don't go defiling these with that crappy Mrs. Butterworth's stuff. Use the good stuff on here. Totally worth it!
Adapted from Pancakes & Waffles: The Fine Art of Pancake, Waffles, Crêpe and Blintz Cooking
2 cups AP flour
4 t baking powder
1 t salt
1 T ground ginger
1/4 t ground cloves
1 1/2 t ground cinnamon
2 large eggs, separated
1 1/2 cups milk
1 cup canned pumpkin
1/2 cup unsalted butter, melted
1/4 cup packed light brown sugar
Whisk together flour, baking powder, salt and spices. Set aside.
Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
Preheat the waffle iron.
Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions.
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