Pumpkin Gingerbread Waffles
"I've been working on this as a seasonal breakfast/brunch item for a while. This is the final variation, though I need to work on getting them crisper. I'll be making it through the fall and winter. My daughter's enjoyed it"
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
8 waffles
- Serves:
- 4-6
ingredients
-
Dry
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
-
Wet
- 4 tablespoons butter, melted and allowed to cool
- 8 ounces canned pumpkin (1/2 of a can the way we buy it)
- 1⁄4 cup molasses
- 2 cups buttermilk
- 3 eggs
- 1⁄2 cup dried cranberries
directions
- Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
- don't forget to preheat the waffle iron.
- Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
- Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
- These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.
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RECIPE SUBMITTED BY
Elmotoo's most frequent guinea pig, when I'm home.
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