Making waffles is like baking for really impatient people. So, totally perfect for me.
In the future imaginary household I run, I'd like to serve these amazing waffles for dinner once a week.
Usually I don't fuck with things that are perfect - like waffles - but these gingerbread waffles are so unusual and great you might like them even better than plain buttermilk waffles.
These are fantastic for brunch with some sausage links, or for dinner, with breaded chicken (or KFC, seriously!) accompanied by a big spinach salad.
Note: These are denser than regular waffles because of the pumpkin puree. This recipe is from the delightful Rachael Ray, controversial breakout star of the Food Network.
I happen to like Rachael Ray. She's kind of chirpy and chubby and I identify with her.
Almost everyone I know loathes her at first, but is eventually charmed by her down-to-earth personality, and the easy-to-makeness of her recipes. Plus I find her genuinely cute. With some "upbeat" television personalities, you can see the thinly disguised weariness in their eyes and it's scary, like say, Megan Mullaly on her short-lived show. But Ms. Ray seems to suppress this exhaustion and sadness better than others, so I can at least pretend she is indeed overjoyed to be teaching me how to make risotto or whatever.
Recipe courtesy Rachael Ray
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger (I was a little bit generous with the ginger since I love the sharp taste of gingersnaps)
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
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffles 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.
Price: free. I didn't buy this!! (but I did buy ingredients. I know that is lame technicality, and it chips away at the integrity of this blog, but really, these waffles are amazingly, amazingly delicious).