Pumpkin and Ginger Waffles

From the kitchen of One Perfect Bite...These waffles make a wonderful addition to a fall or winter brunch. I came across the recipe in Country Living magazine and clipped it because it presented a great way to use opened, but unused, canned pumpkin. I had no expectations of the recipe, and it gained initial favor only because it was an efficient way to use the excess pumpkin before it went bad. As it happened, my family loved the waffles and I now make them whenever I have a quorum at my table. I served them for brunch today, along with a sage sausage that was a nice counterpoint to the spicy sweetness of the waffles. The batter is quite easy to make and the waffles can be kept warm in the oven if you want to serve everyone at the same time. Fortunately, the candied ginger that's needed to make these can be found in most large grocery stores. While they can be made without it, the candied ginger adds unique flavor to the waffles and it is worth the effort to find a source for it. I hope you will give this recipe a try. It will make your breakfast or brunch a more festive occasion and I know you will enjoy them. Here is how they are made.

Pumpkin and Ginger Waffles...from the kitchen of One Perfect Bite courtesy of Country Living magazine

Ingredients:
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

Directions:
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.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Cat Skinner's Carrot Cake

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Four Years Ago Today: Kartoffel Suppe - Bavarian Potato Soup

Holiday Breakfast Round-Up + Pink Saturday

We have lots going on today. It's Pink Saturday and we've been asked to share our favorite holiday movie with you. That's way too easy, so I'm going to cheat a bit and simply give you a visual clue. There will be no homework for anyone who can correctly name my favorite movie. Are you ready?



....and finally I want to share some ideas for holiday breakfasts with you. The recipes that appear below are easy to make but they produce dishes that are festive enough to make holiday meals special. I must admit I'm a bit spoiled when it comes to holiday breakfasts. The Silver Fox makes breakfast on Thanksgiving and Christmas morning, so the recipes are, of necessity, very straightforward and easy to complete. As an aside, they are also very easy to clean up after. Add one or several of them to the menu for your holiday breakfast or brunch and I know you'll be happy with the results. Here are some of my favorites.






Asparagus and Mushroom Strata









Eggs Florentine












Oven Baked Scrambled Eggs









Frittata with Spring Herbs and Leeks












Pumpkin Pancakes with Orange Caramel Syrup










Baked French Toast with Cardamom and Apricot Preserves










Breakfast Polenta with Chorizo and Queso Fresco











Smothered Eggs in Spoonbread











Swiss Onion Tart











Brussels and Liege Waffles







This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.