|For an Autumn Breakfast: Pumpkin & Ginger Waffles
||[Sep. 23rd, 2010|05:35 pm]
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.
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