Pumpkin waffles with lingonberry cream
A Nordic use for the ubiquitous fall gourd, from the Sons of Norway recipe box
2 1/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground or freshly grated nutmeg
1/8 tsp ground cloves
1/2 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup pumpkin puree
1/4 cup milk
1/4 cup eggnog (If you cannot find eggnog you can substitute an equivalent amout of heavy cream combined with 1 3/4 tsp rum extract)
1/8 cup brown sugar
1/8 cup melted butter
1 egg white
Mix the baking powder, baking soda, salt, spices, and flours. Set aside.
Combine the pumpkin puree, milk, eggnog, brown sugar, and butter. Add in the flour mixture and fold until well blended.
In another bowl, whip the egg whites until they hold stiff peaks and gently mix this into the waffle batter. Your batter should be nice and thick, yet airy.
Spray your waffle iron with a non-stick spray and preheat. Cook until waffles are nicely browned.
Lingonberry cream sauce
1/4 cup lingonberry puree
1/4 cup granulated sugar
1/8 cup cream
In a saucepan over medium heat, combine the sugar and lingonberries. When the sauce starts to simmer whisk in the cream slowly. Keep warm until ready to serve.
This recipe was provided courtesy of Sons of Norway, a Fraternal Life Insurance company dedicated to making a difference within its communities by directing profits into cultural programming and philanthropic endeavors.
This article originally appeared in the Nov. 14, 2014, issue of the Norwegian American Weekly.