Ingredients
2 cup unbleached all-purpose flour
1 Tbsp baking powder
½ tsp fine kosher or sea salt
½ cup packed brown sugar
½ tsp ground cinnamon
⅛ tsp ground ginger
1 ¼ cup milk
⅓ cup molasses
⅓ can cooked or canned sweet potato or pumpkin puree
1 large egg
½ cup unsalted butter, softened
1 tsp freshly grated orange zest
1 Tbsp granulated sugar
1 Tbsp baking powder
½ tsp fine kosher or sea salt
½ cup packed brown sugar
½ tsp ground cinnamon
⅛ tsp ground ginger
1 ¼ cup milk
⅓ cup molasses
⅓ can cooked or canned sweet potato or pumpkin puree
1 large egg
½ cup unsalted butter, softened
1 tsp freshly grated orange zest
1 Tbsp granulated sugar
Directions
In a medium bowl, combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger. Add the milk, sorghum, pumpkin, and egg. Whisk until smooth.
Bake in a waffle iron according to the manufacturer’s directions. Baking time will vary with the consistency of the batter and your preference for browning.
Directions
For the butter, place the butter, orange zest, and sugar in the bowl of a stand mixer and whip until light and fluffy. Serve with the waffles. The butter will keep, covered, in the refrigerator for up to 1 week.
Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
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