While I tend to pull the holiday music into summer and fall, food is a different matter. I wait until the weather and changing seasons dictate certain recipes. It just feels wrong to make them at inappropriate times. Keeping that in mind, it was a relief for me when the leaves started to change colors and drift to the ground. It was autumn. Well, almost. We made gingerbread waffles and the seasons officially progressed.
These gingerbread waffles are something to look forward to for most of the year. I really only make them in late fall and winter, so we enjoy them while we can. They are thick and substantial, with almost the denseness of a large cookie. If you aren't a fan of molasses or gingerbread, I still think you should give them a fair shake. I usually call them pumpkin waffles by mistake, just because that seems to be the predominant flavor. All the traditional autumn spices come together with the pumpkin and give a very "thanksgivingish" feel to the morning. Or evening. Who doesn't love waffles for brinner?
Gingerbread Waffles
adapted from Rachael Ray (makes 6 waffles in my belgian waffle iron, although we usually cut the recipe in half)
Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup packed brown sugar
1 can pumpkin puree
1 1/2 cups milk
1/2 cup molasses
1/2 cup (1 stick) butter, melted
Waffle toppings...if any at all!
Preheat your waffle iron, and be sure to use non-stick spray before loading in the batter.
In a large bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt.
In a medium bowl, beat eggs and brown sugar until a bit frothy. Then add pumpkin, milk, molasses and melted butter (making sure the butter isn't too hot to scramble your eggs).
Stir the wet into the dry ingredients until moist, taking care not to overstir. Fill the waffle iron and bake until lightly brown.
