Ingredients

For the Waffles

¾ Cup Pumpkin Puree
½ Cup Whole Wheat Flour
½ Cup All Purpose Flour
2½ Tsps baking Powder
½ Tsp Baking Soda
¼ Tsp Salt
¼ Tsp Ground Cinnamon
¼ Tsp Ground Nutmeg or Freshly Grated Nutmeg
⅛ Tsp Ground Cloves
1 Egg, Separated
¼ Cup Milk
¼ Cup Eggnog (If you cannot find eggnog you can substitute an equivalent amount of heavy cream combined with 1 Tsp and ¾ Tsp rum extract)
⅛ Cup Brown Sugar
⅛ Cup Melted Butter

For the Lingonberry Cream

¼ Cup Lingonberry Purre
¼ Cup Granulated Sugar
⅛ Cup Cream

 

Directions

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 in the flour mixture and fold until well blended. In a seperate bowl whip the egg whites until they hold stiff peaks and gently mix this 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.