Thursday, March 12, 2009

Gingerbread Waffles

My friend, Jen, just shared this recipe with me and it sounds delicious. I haven't tried it yet, but I did just try her pancake recipe this morning and they are SO good! I'll post that next. Here's what she posted on facebook:

i am putty at the hand of anything gingerbread related, and these waffles are no exception. the recipe makes a gigantic batch of batter, so i freeze any leftovers or share the still-warm waffles with my next door neighbor. make sure that you use a huge bowl, and get all the dry ingredients mixed in(they are easy to miss once you get mixing because there is so much batter). i set the timer for three minutes once the waffle iron is closed, and that seems to be the perfect amount of time for cooking. source for this one is rachael ray's cookbook "cooking 'round the clock".

gingerbread waffles

3 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon freshly grated nutmeg, eyeball it

1/2 teaspoon salt

4 large eggs

2/3 cup packed dark brown sugar

1 cup canned pumpkin puree

1 1/4 cups milk

1/2 cup molasses

1/2 cup (1 stick) melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

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