GINGERBREAD WAFFLES WITH MAPLE SYRUP APPLES

By • February 3, 2013 3 Comments

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Author Notes: A DELICIOUS GINGERBREAD FIR BREAKFAST TREAT.CAN MAKE IN ADVANCE, FREEZE AND REHEAT MAKING A BUSY MORNING WARM AND COZY.Marykaybob Abblett Abblettpolimac

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Makes 8-9 waffles

DRY INGREDIENTS~FLOUR MIXTURE

  • 3 cups FLOUR
  • 4 teaspoons BAKING POWDER
  • 2 teaspoons GROUND CINNAMON
  • 2 teaspoons GROUND GINGER
  • 1/2 teaspoon FRESH GRATED NUTMEG
  • 1/2 teaspoon SALT
  1. IN LARGE BOWL COMBINE AND WHISK TOGETHER ALL DRY INGREDIENTS.

WET INGREDIENTS

  • 4 LARGE EGGS
  • 2/3 cup PACKED BROWN SUGAR
  • 1 cup PUMPKIN PURÉE
  • 1-1/4 cups WHOLE MILK
  • 1/2 cup MOLASSES
  • 1/2 cup MELTED BUTTER
  1. IN A MEDIUM BOWL BEAT EGGS AND BROWN SUGAR UNTIL FLUFFY, THEN BEAT IN PUMPKIN, MILK, MOLASSES AND MELTED BUTTER. STIR WET INTO DRY JUST TIL MOIST. DO NOT OVER STIR. BRUSH GRIDDLE WITH STICK OF BUTER WHE. HOT. ADD ONE THIRD CUP BATTER FOR EACH WAFFLE.
  2. BEFORE YOU START MAKING WAFFLES IN A HOT PAN ADD FIVE LARGE PATS OF BUTTER AND NINE DICED GALA APPLES. SPRINKLE WITH TWO TEASPOONS SALT AND TWO TSP VANILLA. SAUTE TIL SOFTENED AND ADD ONE CUP MAPLE SYRUP. SERVE WARM WITH WAFFLES. ALSO EXTRA SYRUP ON THE SIDE.

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