Gingerbread And Pumpkin Waffles Recipe 455

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GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP



Gingerbread Pumpkin Waffles with Buttermilk-Rum Caramel Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 25

1 1/4 cup granulated sugar
1 cup buttermilk
6 tablespoons unsalted butter, cut into 4 pieces
2 tablespoon corn syrup
1 teaspoon baking soda
2 tablespoons dark rum
1 teaspoon pure vanilla extract
Pinch sea salt
2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown muscovado sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon fine sea salt
4 large eggs
1 cup whole milk
6 tablespoons unsalted butter, melted and cooled, plus more for buttering the waffle iron
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup sour cream
3 tablespoons molasses
2 tablespoons finely diced candied ginger

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)



Gingerbread and Pumpkin Waffles Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk (I used 1%)
1/2 cup molasses
Syrup (I used Maple), whipped cream or fresh fruits for topping, to pass at table
1/2 cup (1 stick) melted butter, plus some to butter the iron

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



Pumpkin-Gingerbread Waffles image

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

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1 tablespoon butter, melted
1/4 cup applesauce

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



Pumpkin Gingerbread Waffles image

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

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 tablespoons butter, melted and allowed to cool
8 ounces canned pumpkin (1/2 of a can the way we buy it)
1/4 cup molasses
2 cups buttermilk
3 eggs
1/2 cup dried cranberries

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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