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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Ingredients
- 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
- 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
Directions
- DRY INGREDIENTS~FLOUR MIXTURE
-
IN LARGE BOWL COMBINE AND WHISK TOGETHER ALL DRY INGREDIENTS.
- WET INGREDIENTS
-
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.
-
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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