Saturday, January 12, 2008

Gingerbread Waffles


This is from Rachel Ray Cookbook "Cooking 'Round the Clock". Delicious!


Ingredients
  • 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
Preparation

Preheat waffles 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.

1 comment:

Leanne said...

These sound delicious. I wonder could I replace the pumpkin puree with apple sauce. The pumpkin would be very difficult to get here. TFS.