Pumpkin waffles

If you have half a cup of pumpkin purée left after making pumpkin soup or baking a pumpkin cake, use it to make these waffles :). They are crisp on the outside and fluffy in the middle, delicately scented with pumpkin but wonderfully fragrant with cinnamon! Perfect served with maple syrup and chopped nuts. A delicious way to welcome autumn!

Which pumpkin do I use for baking? In Poland, a good variety for baking is Hokkaido pumpkin, known in the UK as Red Kuri squash. It has a delicate flavour, a floury texture and an intense orange colour. It is very versatile and can be used in many different dishes.

Makes 10 waffles.

Ingredients for pumpkin waffles:

• 200 ml sparkling water
• 200 ml milk
• 150 g pumpkin purée*
• 2 large eggs, separated
• 1 tbsp caster sugar
• a pinch of salt
• 250 g plain flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 80 g butter, melted and slightly cooled

In a large bowl, whisk together the sparkling water, milk, pumpkin purée, egg yolks, sugar and salt. Add the sifted flour mixed with the baking powder and spices, followed by the melted butter. Mix or blend until smooth and free of lumps. Leave to rest for 15 minutes. Meanwhile, whisk the egg whites until stiff peaks form. Gently fold them into the batter, taking care not to deflate the foam.

Ladle the batter into a preheated waffle maker and cook until golden and crisp on the outside.

Serve the pumpkin waffles with whipped cream or Greek yoghurt, chopped pecans and maple syrup, dusted with a little cinnamon.

Enjoy!