Friday, 15 October 2010
Recipe 6: Gingerbread Waffles
The best cooks seem to find the best recipes on the internet. This one was sent to me by my friend, awesome cook and teacher-turned-mama Aimee Suffridge. Thanks Aimee!
And yes, I realize we are back to breakfast goodies. But honestly, you could have these for lunch or dinner. And there are 12 days of Christmas, technically, too. So you’ve got time. After all Christmas is a serious feast.
This recipe is from Rachael Ray on the Food Network.
- 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
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.
Recipe courtesy Rachael Ray