Wednesday, December 25, 2013

Gingerbread Waffles

This Christmas  morning I decided to try a festive breakfast - gingerbread waffles.  The husband loves gingerbread, so I figured he wouldn't mind a deviation from a cold bowl of cereal for breakfast.

The kitchen smelled amazing while these were cooking!  The original recipe makes 16 waffles, which is far too many for us, so I halved the recipe.  But if you're cooking for a crowd, definitely make a full batch.

These are the perfect way to start Christmas (although I'm sure they're just as good any old day.)  Now, do you think it's too early for mulled wine...?

Happy holidays everyone!

Gingerbread Waffles
(from Food Network)
Makes 8 waffles

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 teaspoon salt
2 large eggs
1/3 cup packed dark brown sugar
1/2 cup canned pumpkin puree
1/2 cup + 2 Tbsp milk
1/4 cup molasses
1/4 cup (1/2 stick) melted butter, plus some to butter the iron (if necessary)

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.  If necessary (it's not on my iron), brush the iron with a little melted butter.  Pour a heaping 1/3 cup into hot, greased waffle maker and cook by your wafflemaker's instructions.  Keep warm and crispy on a cooling rack-cookie sheet in a 250 degree oven until ready to eat.
Serve with toppings of choice (butter and maple syrup were perfect for us.)

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