Gingerbread Waffles

I ate these for breakfast this morning--yum! A perfect breakfast for this time of year. I popped two into the toaster and topped them with whipped cream. The kids saw my plate and begged for some, too!


Gingerbread Waffles
Adapted from an unremembered website...

3 c. flour
4 tsp. baking powder
2 tsp. cinnamon
2 tsp. ginger
½ tsp nutmeg
½ tsp. salt
4 large eggs
2/3 c. brown sugar
1 c. pumpkin puree
1 ¼ c. milk
½ c. molasses
¼ c. applesauce
¼ c. melted butter

Preheat a waffle iron. Combine the first six ingredients in a large bowl. In a separate bowl mix the eggs and brown sugar until blended. Stir in the remaining ingredients. Pour the wet mix into the dry mix and stir until moistened.

Cook the batter on the waffle iron. Place cooked waffles on a cookie sheet to cool. Freeze the waffles in a single layer on a cookie sheet. When frozen solid, place the waffles in a labeled gallon ziptop bag.

On cooking day, heat the waffles in the toaster until hot and crisp. Delicious served with whipped cream!