Sunday, December 19, 2010

Gingerbread Pumpkin Waffles

2 c. flour
¼ c. sugar
1 t. baking powder
1 t. baking soda
¾ t. salt
1½ t. ground cinnamon
1 t. ground ginger
¼ t. grated nutmeg
¼ t. ground cloves
4 large eggs
6 T. butter, melted and cooled
1 c. milk
½ c. sour cream
3 T. unsulfured molasses
1/2 c. pureed pumpkin
Buttermilk Syrup:
1/2 c. butter
1 c. buttermilk
2 c. sugar
2 T. corn syrup
2 t. baking soda

Whipping Cream:
1 c. heavy whipping cream
3 T. sugar
1 t. vanilla
Cinnamon for garnish

1.  In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.  Whisk to blend.  In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well.  Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.

2.  Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately with buttermilk syrup and whipping cream.

3. While waffles are cooking, make buttermilk syrup.  In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup.  Bring to a boil.  Remove from heat and add vanilla and baking soda.  Stir as fast as you can--it will foam A LOT.  Pour over pancakes and enjoy.

4.  For whipping cream: combine whipping cream, sugar, and vanilla in medium bowl and beat with electric hand mixer until peaks form. Put a dollop on top of your waffles and sprinkle with cinnamon.

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