>>>> Pumpkin Waffles with Lingonberry Cream Sauce


For the Waffles

3/4 cup pumpkin puree
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg or freshly grated nutmeg
1/8 tsp. ground cloves
1 egg, separated
1/4 cup milk
1/4 cup eggnog (If you cannot find eggnog you can substitute an equivalent amount of heavy cream combined with 1 3/4 tsp. rum extract.)
1/8 cup brown sugar
1/8 cup melted butter

For the Lingonberry Cream

1/4 cup lingonberry puree
1/4 cup granulated sugar
1/8 cup cream


For the Waffles

Mix together the baking powder, baking soda, salt, spices and flour. Once you have this well blended, set the mixture aside.

Combine the pumpkin puree, milk, eggnog, pumpkin puree, brown sugar and butter. Add the flour mixture and fold until well blended. In a separate bowl, whip the egg whites until they hold stiff peaks and gently mix them into the waffle batter. Your batter should be nice and thick, yet airy. Spray your waffle iron with a floured non-stick spray and preheat. Cook until waffles are nicely browned.

For the Filling

In a saucepan over medium heat combine the sugar and lingonberries. When the sauce starts to simmer, whisk in the cream slowly. Keep warm until you are ready to serve.

Serve the waffles with the cream sauce.