GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP
Steps:
- For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
- For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
- In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
- Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.
GINGERBREAD AND PUMPKIN WAFFLES RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little-melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
PUMPKIN-GINGERBREAD WAFFLES
adapted from Rachael Ray (just slightly... applesauce instead of copious amounts of butter) -- made these for a brunch and they were DELICIOUS!
Provided by ellie3763
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
- In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, melted butter, and applesauce.
- Stir the wet into dry until just moist. Do not overstir the waffle batter.
- Grease the waffle iron and cook waffles.
- Serve with toppings of choice - we chose some high-quality farmers-market syrup!
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
Provided by Tannic
Categories Breakfast
Time 35m
Yield 8 waffles, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 526.8, Fat 17.5, SaturatedFat 9.5, Cholesterol 174.9, Sodium 1360.2, Carbohydrate 78.2, Fiber 6, Sugar 20.5, Protein 15.8
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