Monday, November 21, 2016

Ginger-Pumpkin Waffles

Ginger-Pumpkin Waffles  

 1 1/4 cups all-purpose flour 
 1 1/2 teaspoons baking powder 
 1/2 teaspoon baking soda 
 1/4 teaspoon salt 
 2 teaspoons fresh ground ginger 
 1/2 teaspoon cinnamon 
 1/4 cup finely chopped crystallized ginger 
 2 large eggs 
 3/4 cup buttermilk 
 1/2 cup pumpkin puree 
 1/2 cup sugar 
 3/4 teaspoon vanilla extract 
 3 tablespoons unsalted butter, melted and slightly cooled               


 1. In a large mixing bowl combine flour, baking powder, 
baking soda, salt, ground ginger, and cinnamon.

 2. Remove 2 tablespoons of the flour mixture and toss 
with crystallized ginger in a small bowl. Set aside. 

 3. In a medium mixing bowl whisk eggs, buttermilk,
 pumpkin, sugar, and vanilla. 

 4. Combine with flour mixture. Stir in butter and fold in 
reserved crystallized-ginger mixture. Do not overmix.

 5. Heat a waffle iron, using about 1/2 cup batter per
 each waffle. 

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