Gingerbread Waffles

Since Maddox is a ginger fanatic, I decided to give this recipe a shot and it was really good.  I used up all of my molasses and spices though.  Doh.  Anyway, he liked and Juliana devoured it.  The reviews overall were mostly positive.  Some people said it didn’t have much flavor.  I thought it had plenty especially for it being a waffle.

I tried to cook some of this batter as a pancake… just to see what would happen.  It was a really, really thick pancake.  Not bad, but not my idea of a pancake even after I tried to thin the batter a bit.  The recipe makes a lot – which is great because you can always freeze the leftovers.

Gingerbread Waffles
yield 16 individual waffes (4 batches of 4 waffles)

3 cups all-purpose flour (white whole wheat flour worked as well)

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 or 1/2 cup applesauce

1.  Turn on the waffle iron to preheat it.
2.  In a large bowl mix the dry stuff:  flour, baking powder, cinnamon, ginger, nutmeg and salt.
3.  In a medium bowl, mix the wet stuff:  eggs and brown sugar, then mix in pumpkin, milk, molasses and melted butter (or applesauce).
4.  Add wet to dry and mix until barely just combined.  Brush or spray the waffle iron with melted butter or oil and cook.

Recipe adapted from Rachael Ray