Pumpkin Waffles With Maple-Walnut Syrup

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• 1 large egg
• 1 large egg white
• 1 1/2 cups low-fat buttermilk, well-shaken
• 3/4 cup canned pumpkin
• 1/4 cup dark brown sugar
• 2 tablespoons canola oil
• 1/2 teaspoon unsalted butter, melted
• 1/3 cup chopped walnuts
• 2/3 cup pure maple syrup
• Powdered sugar, for garnish

Preparation

1. 1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.
2. 2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.
3. 3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.