From the Chronicle Kitchen
A Harvest of Pumpkins and Squash
Pumpkin-Orange Waffles with Hazelnut–Maple Syrup Butter
Toasted hazelnuts in whipped butter lend a decadent crunch to these golden waffles for a real treat for brunch. The waffles freeze very well, ready to reheat in a toaster or regular oven at 300°F until hot throughout. It is smart to toast and skin a quantity of hazelnuts in advance so they are ready to pop into the sweet butter.
Hazelnut–Maple Syrup Butter
1/3 cup hazelnuts
6 tablespoons butter, at room temperature
6 tablespoons pure maple syrup
2 cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs, separated
3/4 cup cooked puréed pumpkin or winter squash, canned or homemade
1 1/2 cups whole milk
1 cup freshly squeezed orange juice
1/3 cup unsalted butter, melted
To make the Hazelnut–Maple Syrup Butter, preheat the oven to 350°F. Spread the hazelnuts in a small baking pan. Bake until lightly toasted, about 10 minutes. Remove from the oven and rub the hazelnuts between paper towels while they are still warm, letting the papery skins fall off. Chop the nuts finely.
In a small bowl, combine the butter and syrup and beat with an electric mixer or wooden spoon until light and fluffy. Stir in the nuts. Scrape into a small serving bowl.
Preheat a waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. In a medium bowl, beat or whisk together the egg yolks, pumpkin, milk, orange juice, and melted butter. In another medium bowl, using an electric mixer set on medium high___ speed, beat the egg whites until soft, glossy peaks form. Add the pumpkin mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Spoon or pour about 3/4 cup batter onto the hot iron. Close the lid. Cook according to the manufacturer’s instructions until the waffle is golden brown, 4 to 5 minutes. Remove with a fork to a warmed plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Pass the Hazelnut–Maple Syrup Butter with the warm waffles.
Makes about eight 7-inch round waffles; serves 8
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