Saturday, March 31, 2012

Pumpkin-Ginger Waffles

Yields: Five 5-inch round waffles
Total Time: 30 min

Read more: Pumpkin-Ginger Waffles Recipe - Country Living

  • 1 1/4 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 2 teaspoon(s) ground ginger
  • 1/2 teaspoon(s) cinnamon
  • 1/4 cup(s) finely chopped crystallized ginger
  • 2 large eggs
  • 3/4 cup(s) buttermilk
  • 1/2 cup(s) canned pumpkin puree
  • 1/2 cup(s) sugar
  • 3/4 teaspoon(s) vanilla extract
  • 3 tablespoon(s) unsalted butter, melted and slightly cooled

  1. Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
  2. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.
  3. Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.

1 comment:

  1. I love the flavor and smell of ginger. To me, anything that has ginger as an ingredient is awesome. This one should be no exception to that.