Thursday, March 1, 2012

Pumpkin Ginger Waffles

1 1/4 cups whole wheat flour
1 1/4 cups AP flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
4 eggs (or substitute)
1/2 cup buttermilk (or any kind of milk + 1tsp lemon juice or white vinegar)
1 cup pureed pumpkin
3/4 cup raw sugar
2 tsp vanilla
6 tbsp melted butter

Combine dry ingredients with a whisk. Combine wet ingredients with a whisk until well combined. Fold wet ingredients into dry ingredients with a spatula until dry mix is just incorporated.

Cook on preheated waffle iron per machine's directions. Keep warm on a cookie sheet in a 200 degree oven. Serve with real maple syrup.

Or- Let cool completely and freeze. When ready to serve, toast and eat!