Let's caption this baby. Leave your submission here on the blog, not on the Facebook link. Winner will be chosen and announced next Friday.
|Jared models the Jackarff|
Winner will receive a four pack of Moab's Johnny's IPA or Root beer if you prefer.
And finally a recipe. This is the one I used to make my post Moab race feast.
Adapted from Smittenkitchen.com
Adapted from several sources
2 1/2 cups all-purpose flour
1/4 cup pure maple syrup (I used much less than this, the original recipe calls for brown sugar)
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk (If you don't have buttermilk - add 1TBS lemon juice per cup of milk and let stand for a few minutes)
1 cup canned solid-pack pumpkin (plain pumpkin - not the pumpkin pie filling)
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray (I find this step unnecessary, but I suppose that depends on your waffle iron).
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.