This recipe came from Studio 5 - Amy Richardson
(serve with cinnamon maple syrup)
* 1 1/2 cups flour
* 1 cup corn flour or finely ground corn meal
* 3 3/4 tsp baking powder
* 1 1/4 tsp kosher salt
* 1/2 cup brown sugar
* 2 tsp cinnamon
* 1 tsp ginger
* Dash of cloves
* 4 eggs
* 1 cup pumpkin purée
* 1 cup buttermilk
* 1 cup whole milk
* 6 tbsp butter, melted
* 1/2 cup chopped sea salt pecans
In a medium sized mixing bowl, whisk together flour, corn flour, baking powder, salt, brown sugar, cinnamon, ginger and cloves. Set aside.
In another bowl, whisk together eggs, pumpkin, buttermilk, milk, and melted butter.
Add to flour mixture and stir until just moistened.
Cook waffles on low according to manufactures instructions until lightly browned and crisp.
Serve with hot with Cinnamon Maple Cream Syrup and sweetened whipped cream and garnish with salted pecans.
* Waffle batter can be made the night before and refrigerated.