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Monday, December 14, 2009

Gingerbread Waffles

3 c. flour
4 t. baking powder
2 t. cinnamon
2 t. ground ginger
1/2 t. freshly grated nutmeg
1/2 t. salt
4 eggs
2/3 c. dark brown sugar, packed
1 c. canned pumpkin puree
1 1/4 c. milk
1/2 c. molasses
1/2 c. melted butter


Combine dry ingredients. In another bowl, beat eggs and brown sugar till fluffy, then beat in pumpkin, milk, molasses and melted butter. Add the dry ingredients into the wet ingredients and stir until moist. DO NOT OVER STIR, seriously. Then cook it. Then eat it. These waffles are a softer waffle, don't hold out for a crispy waffle. I had it this past week with huckleberry syrup. Yum.

1 comments:

Dan said...

Looks yummy.