Nov 22, 2011

Gingerbread Waffles

With Trader Joe's Pumpkin Butter... Mmmmm
Because I'm the kind of person that gets an idea in my head and can't function until I act on said idea... We had gingerbread waffles for dinner the other night. If you haven't noticed by now (you're either new here, or a bit slow on the uptake...), I like breakfast foods. A lot. Especially sweet ones. By the time I die, I should have approximately 209,879,213 pancake recipes on this site.

So I had some pumpkin butter. And it was almost dinnertime. And I was hungry. And a bit lazy. And cold. So I decided to make gingerbread pancakes. But, none of the recipes I found sounded right. So I made up my own. And they were marvelous. And a tiny bit healthy. And maybe I should say and one more time to really make this paragraph ungrammatically correct. And.

INGREDIENTS:

1/4 c butter, softened
1/4 c molasses
2 eggs - separated
1 c Kamut flour
1 c whole wheat flour (You can use 2 cups regular wheat flour if you don't have any Kamut)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1 1/2 c buttermilk
1/2 c raisins
1/4 tsp cream of tartar

In an large bowl and with an electric mixer (or in a stand mixer) combine butter, molasses, and egg yolks. In separate bowl, sift together flours, baking powder, soda, salt, ginger, cinnamon, and cloves. With mixer turned on low speed, add 1/3 flour mixture to egg and butter mixture, then 1/2 of buttermilk, another 1/3 of flour, remaining 1/2 of buttermilk, and then remaining 1/3 of flour - mixing in between each addition. Add raisins. In another bowl, whip egg whites and cream of tartar until whites form stiff peaks. Softly fold egg whites into waffle batter.

Cook waffles on medium heat until brown. Serve hot!

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