Pumpkin Ginger Waffles
I love pumpkin. Of course most of my memories around it involve it in the form of a pie. But the best time to eat pumpkin pie is for breakfast the day after Thanksgiving or Christmas. Thanks to my Mom and Grampa, I have learned the dessert for breakfast habit. They would always do it after a holiday, so I did too. Which is probably partially the reason I am addicted to anything sugar. So when I told my boyfriend of all the pumpkin things I really want to make, he said "It's not fall, don't make pumpkin things. Pumpkin isn't for spring." I disagree!! :)
Lets face it, most of us use canned pumpkin puree. I have never even thought of using anything else. You can buy it all year round so be prepared for more pumpkin posts to come. On to the waffles.
These are a nice change from normal waffles, which I already adore. The crystalized ginger is great in it because it makes little crunchy bites through out the waffle. One batch of the recipe only makes maybe 4 big ones, or 5 somewhat smaller ones like I did. So if you have more that 2 people I would suggest doubling up.
pumpkin ginger waffles
1 1/4 cups (156g) flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1/2 tsp cinnamon
1/4 cup (35g) crystallized ginger finely chopped
3/4 cup (177ml) buttermilk
1/2 cup (122g) pumpkin puree
1/2 cup (100g) sugar
3/4 tsp vanilla
3 tbsp (42g) butter melted and cooled
Heat waffle iron.
Whisk flour, baking powder, baking soda, salt, ginger and cinnamon. Remove 2 tbsp of flour mix and toss with the ginger. Set aside. Whisk eggs, buttermilk, pumpkin, sugar and vanilla. Mix into the flour mix. Gently stir in the butter and ginger. Do not over mix. Use 1/2 cup batter per waffle. Grease iron before each waffle and cook until golden.
Serve with hot butter and maple syrup.