If this time of year leaves you lusting after all things sweet and yearning for extra time in bed, we not only feel you 100%, but we’ve got just the thing to satiate those cravings! A combo of two of our favorite things—breakfast and bed— this caramel-covered gingerbread waffle recipe from Marcella DiLonardo is the perfect treat for winter mornings (or midnights—we won’t tell).
Gingerbread Pumpkin Waffles with Rye Whiskey Caramel
Hot Cakes Rye Whiskey Caramel Sauce (Available in west elm stores)
1 cup fresh or canned pumpkin puree (not pumpkin pie filling)
½ cup melted butter
⅔ cup raw sugar
⅓ cup unsulphured molasses
2 cups whole buttermilk (can substitue equal parts whole milk)
3 eggs, separated
1 teaspoon pure vanilla extract
2 ½ cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoon ground cinnamon
2 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup powdered sugar, for dusting
½ cup whipped cream or vanilla ice cream, for topping (optional)
In a large mixing bowl using a wooden spoon stir pumpkin puree, melted butter, raw sugar, molasses, buttermilk, egg yolks & vanilla.
Sift in the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves & nutmeg. Mix until just combined.
In a separate bowl using a whisk or hand mixer beat the egg whites to soft peaks. Gently fold in the whites, ensuring not to deflate them.
Using a waffle iron, cook on high until the waffles appear dark, crispy & cooked throughout.
Top with powdered sugar, as much rye whiskey caramel sauce as you desire & freshly whipped cream.
NOTE: Beating the egg whites separately will make for a lighter & crispier waffle. If you wish to skip this step, add the whole egg in the first step.