Perfect for a weekend brunch.
|1 cup||flour — cake|
|1 tsp||Robertson's baking powder|
|1/2 tsp||Robertson's bicarbonate of soda|
|salt — just a pinch|
|1 tsp||cinnamon — ground|
|1/2 tsp||mixed spice — ground|
|nutmeg — ground, pinch|
|1/2 cup||LANCEWOOD® Buttermilk|
|1||eggs — whites only|
|2||butter — melted, cooled|
|1/2 cup||pumpkin — purèe|
|100 g||castor sugar|
|300 ml||orange juice — freshly squeezed|
|orange — zest only|
Sift all the dry ingredients together in a bowl. Whisk together the buttermilk, milk, 1 whole egg and melted butter. Pour the wet ingredients into the dry ingredients and whisk until well combined. Add the pumpkin and mix until smooth.
In a separate bowl, beat the egg white until stiff. Fold the egg white into the batter. Cook the waffles according to the manufactures instructions, ladle in about 1/3 cup of batter per waffle. Serve while hot with the syrup or honey, fruit and Greek yoghurt.
ORANGE AND BRANDY SAUCE: Makes about 200ml.
Place the castor sugar in a small saucepan. Heat the sugar without stirring, but swirl every now and then. As the sugar starts to pool and dissolve, swirl through with a fork. Once all the sugar has dissolved, add the orange juice and zest.
The caramel will seize up immediately, but will dissolve back into the sauce. Reduce the liquid down on quite a high heat until thick and syrupy, about 8-10 minutes. Whisk in the butter and brandy.
Recipe reprinted with permission of Bibby’s Kitchen@36.