120gUnsalted butterclarified, plus a little for greasing
1tbspSugar
3tspBaking powder
Salta pinch
Instructions
To make the pumpkin purée
Boil the pumpkin flesh in lightly salted water until tender, strain and set aside.
Meanwhile, roast the pepper with the garlic at 170c in the oven until soft. When soft place the pepper and garlic in a blender along with the pumpkin, garam masala powder and clarified butter and blend until smooth.
To make the waffles
Add the clarified butter slowly whilst whisking, and finally gently stir in the spiced pumpkin puree.
To cook, pre-heat the waffle iron on setting 4.5 (can also be cooked in a non-stick pan on a low heat if you don’t have one).
Grease the waffle iron with a little clarified butter or vegetable oil, and pour in a thin layer of batter. Cook until the waffle iron beeps or the waffles are golden brown and just cooked through.
Perfect served hot, with chilli infused maple syrup and fried chicken.