Saturday, October 27, 2012


IMPORTANT- the cookbook doesn't have the molasses (My error! Sorry!)
3 c. flour
4 tsp. baking powder
2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. nutmeg, freshly grated if you can
1/2 tsp. salt
4 large eggs
1 1/4 c. milk
1/2 c. molasses 
1 c. canned pure pumpkin puree (not pie filling)
2/3 c. dark brown sugar packed
1/2 c. butter, melted, plus extra for the griddle/iron

Preheat waffle iron. Sift all the dry ingredients and spices together, set aside. Mix
eggs, sugar,pumpkin,milk, molasses and melted stick of butter. Combine with dry
ingredients. Lightly butter waffle iron. Pour on batter as directed by the waffle iron
instructions. Don't overfill. Serve with syrup, whipped cream or fruit.
Fun holiday or winter breakfast.
I freeze these (flat) and they pop in the toaster nicely. Honestly I like them better frozen, then toasted.