Gingerbread Waffles (from a family blog post December 2009)
These were delicious! This was on Food Network from Rachael Ray. 3 out of 4 family members gave them 2 thumbs up! (One person was absent and one person is too little to eat them yet.) The gingerbread flavor was very mild and went well with the maple syrup. I am adding this to my holiday recipe file.
It made a large amount of batter, but if you have a large waffle iron you will get fewer waffles. We got 4 waffles and about 3 or 4 waffles worth of batter left over.
Here you go!
Gingerbread Waffles - Rachael Ray
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
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
whipped cream or fresh fruits
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.
Posted by A.J. Dub. at 6:41 PM Wednesday, December 16 2009