Pumpkin Sour Cream Waffles

This recipe is one i make often. It comes from the best quick breads cookbook.

In a large bowl , combine the floukr , baking powder , baking soda , spices , and salt.

In another bowl , beat the egg yolks , oil , brown sugar , buttermilk , sour cream , and pumpkin with a whisk until smooth , about 1 minute.

With an electric mixer , beat the egg whites in a separate bowl until soft peaks form.

Pour the pumpkin sour cream mixture into the dry ingredients , and stir just until moistened.

With a large spatula , fold in the whites until no white streaks are visible.

Heat the waffle iron to med-high.

Brush the waffle iron with oil or melted butter.

For each waffle , pour 1 cup of the batter into the grid.

Close the lid and bake until the waffle is crisp and well browned , about 4-5 minutes.

Remove from the iron with a fork.

Serve right away or cool completely on racks , store in plastic bags , and freeze for up to 2 months.

flour, baking powder, baking soda, apple pie spice, salt, eggs, vegetable oil, dark brown sugar, buttermilk, sour cream, canned pumpkin puree