Our grandson loves chocolate chip pancakes for breakfast, but I've never been one to go sweet early in the morning. I'd rather have these gingerbread waffles for dessert, but my husband Ted loved them as an afternoon snack, with butter and maple syrup. In other words, don't let me tell you when to eat waffles. Almost every ingredient in these waffles comes right from the pantry. I swapped white whole wheat flour for half of the all-purpose flour in the original recipe, and upped the amount of powdered ginger because I love it. Though somewhat more dense thanks to the whole grain flour, these waffles still have the cake-like quality of gingerbread and, topped with ginger ice cream or vanilla frozen yogurt, would make a great dessert for kids or grown-ups. If you're having a party, cook a batch of waffles ahead, and refrigerate or freeze them; then, to serve, simply pop them in the toaster. One waffle per person will be perfect at the end of the meal. Our grandson might just manage two for breakfast.
From the pantry, you'll need: all-purpose flour, white whole wheat flour, baking powder, ground cinnamon, powdered ginger, ground nutmeg, canned pumpkin, eggs, brown sugar, molasses, butter, cooking spray.
Adapted from a Rachael Ray recipe on Foodnetwork.com, this recipe makes 10 substantial waffles (1-2 per person).
1-1/2 cups all-purpose unbleached flour
1-1/2 cups white whole wheat flour
4 tsp baking powder
2 tsp ground cinnamon
2-1/4 tsp powdered ginger
1/2 tsp ground nutmeg
1/2 tsp kosher salt
4 large eggs
2/3 cup packed light brown sugar
1 cup canned pumpkin puree
1-1/4 cups skim milk
1/2 cup unsulphured molasses
1/2 cup (1 stick) melted butter
Butter and maple syrup, for serving
Heat your waffle maker to 400°F (or high heat if on the stovetop).
In a large mixing bowl, combine flours, baking powder, cinnamon, ginger, nutmeg and salt, and stir.
In another bowl, whisk the eggs and brown sugar until fluffy, then add in the pumpkin, milk, molasses and butter. With a rubber spatula, stir the wet into the dry until just moist. Don't overstir, but make sure all of the ingredients are incorporated.
Spray the waffle maker with cooking spray. Ladle on enough of the batter to cover the surface, and close the waffle maker. Cook for 5 minutes or more, depending on the type of waffle maker you're using, until lightly browned on both sides.
Serve warm, with butter and maple syrup.
Other recipes that use these pantry ingredients:
Overnight buttermilk waffles, from Baking Bites
Honey cinnamon whole wheat waffles, from Andrea Meyers
Banana walnut waffles, from Joy the Baker
Blueberry quinoa waffles, from Cheeky Kitchen
Buttermilk Belgian waffles, from Sugarcrafter
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