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Pumpkin-Gingerbread Waffles
from the kitchen of Sharmagne Leland-St. John

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
3 teaspoons ground ginger
½ teaspoon freshly grated nutmeg
A pinch of mace
½ teaspoon salt
4 large ranch eggs
⅔ cup dark brown sugar, packed
1 cup canned pumpkin purèe
1 ¼ cups half and half
½ cup black strap molasses
1 stick of melted butter, plus a bit for greasing the waffle iron
Butternut syrup, to taste
Whipped cream, optional

Preheat the waffle iron.  Combine the flour, baking powder, cinnamon,
ginger, nutmeg, mace and salt in a large mixing bowl. In a medium bowl, beat
the eggs and brown sugar until light and fluffy;   then add one at a time
as you mix, the pumpkin, milk, molasses and melted butter.   Next stir
the wet ingredients into the dry until just moist. Do not overly beat the
batter.    Brush the waffle iron with a little melted butter and ladle the
batter onto the iron.

Remove cooked waffles from iron and top with warm syrup and whipped cream.
 

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