Pumpkin Einkorn Waffles

Pumpkin Einkorn Waffles

Pumpkin Einkorn Waffles

Pumpkin Einkorn Waffles
Homemade einkorn waffles are a special treat for weekends and holidays, and kids and adults alike will fall for this autumn-spiced version. The candied pepitas are ...

a cinch to pull together – they’ll be in large clumps straight out of the pan, but you can break them up easily to top your waffles.

Pumpkin Pepita Einkorn Waffles

Ingredients

For the Candied Pepitas:

  • 1 cup raw pumpkin seeds (pepitas)
  • ⅓ cup (50 g)  granulated sugar
  • Pinch kosher salt

For the Waffles:

  • 2 cups (240g) jovial All-Purpose Einkorn Flour
  • 3 tablespoons (40 g) granulated sugar
  • 2 teaspoons (7 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • ¾ teaspoon (1 g) cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Pinch of ground cloves
  • ½ teaspoon kosher salt
  • 1 cup (240 g) whole milk
  • 1 cup (225 g) pumpkin puree
  • 6 tablespoons (84 g) unsalted butter, melted
  • 3 large eggs, separated

Instructions

Make the Candied Pepitas:

  1. In a large skillet over medium heat, toast the pepitas until they turn very light brown, and smell fragrant. Stir frequently to avoid burning. Transfer to a plate to cool completely, and fold in a generous sprinkle of salt.
  2. Using the same skillet, add the sugar and shake the pan to ensure it’s in an even layer. Allow the sugar to melt without stirring until it’s golden brown. Turn off the heat, add the roasted pepitas and salt and stir well to combine. Transfer to a plate to cool while you make your waffles.

Make the Waffles:

  1. Heat the waffle iron according to the manufacturer's instructions.
  2. Preheat oven to 300°F degrees. Place a baking sheet in the oven.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. In a large bowl, whisk together the milk, pumpkin puree, butter, and egg yolks.
  5. Whisk the flour mixture into the wet ingredients until smooth.
  6. In the bowl of a stand mixer fitted with the whisk attachment or using hand beaters, beat the egg whites until soft peaks form, about 3 minutes. Use a rubber spatula to gently fold the egg whites into the waffle batter until just mixed.
  7. For large Belgian waffles, spread 1 cup of the batter nearly to the edges of the waffle iron. For regular waffles, use ½ cup of batter.
  8. Bake using a medium-high setting for approximately 3-4 minutes, or until the waffles are deeply golden and crisp.
  9. Serve immediately with candied pepitas and maple syrup, or keep warm in the oven until ready to serve.