Pumpkin and Ginger Waffles...from the kitchen of One Perfect Bite courtesy of Country Living magazine
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 cup finely chopped crystallized ginger
2 large eggs
3/4 cup buttermilk
1/2 cup canned pumpkin puree
1/2 cup sugar
3/4 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled
1) Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of flour mixture and toss with crystallized ginger in a small bowl. Set aside.
2) Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.
3) Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200 degree F oven, if desired. Yield: 5 Waffles.
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