Adding cornstarch and beating the egg whites to stiff peaks helps make these waffles crisp. Instead of eating them immediately, let them rest briefly after cooking. The heat inside the waffles will finish cooking them, and you will taste the pumpkin and spice flavours at their best if the waffles aren’t piping hot.
Sauce
3/4 cup (175 mL) plain low fat yogurt
1 Tbsp (15 mL) maple syrup
1/2 tsp (2 mL) ground cinnamon
Waffles
1 1/4 cup (175 mL) whole barley flour
3 Tbsp (45 mL) packed brown sugar
3 Tbsp (45 mL) cornstarch
1-1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) ground nutmeg
2 eggs, separated
1 cup (250 mL) canned or fresh pumpkin purée
1 cup (250 mL) milk (1%)
3 Tbsp (45 mL) canola oil
To make Sauce:
In a small bowl, stir together yogurt, maple syrup and cinnamon. Cover and refrigerate until ready to serve.
To make Waffles:
Preheat waffle maker.
In a medium bowl, combine barley, brown sugar, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg.
In another bowl, whisk egg yolks, pumpkin, milk and oil. Beat egg whites with an electric mixer until stiff peaks form. Stir pumpkin mixture into flour mixture just until blended. Gently fold in egg whites just until combined.
Spoon some of the batter onto the hot waffle maker. (The amount of batter used will depend on the size and shape of waffles your waffle maker makes.) Use a heatproof spatula to spread batter over the waffle maker. Close lid and cook according to manufacturer’s instructions. Remove waffles and let rest for a couple minutes before eating. Or, place them directly on a rack in a preheated 200°F (100°C) oven until all waffles are cooked. Serve waffles with Cinnamon Yogurt Sauce.
Makes 12 waffles (4-1/2 x 3-1/2-inch / 11 x 9 cm each).
Nutritional Information (per serving of two waffles): Calories: 270; Protein: 8 g; Carbohydrate: 38 g; Fibre: 4 g; Sugars: 14 g; Fat: 12 g; Saturated Fat: 1.5 g; Trans Fat: 0 g; Cholesterol: 66 mg; Sodium: 244 mg; Potassium: 117 mg