Gingerbread Waffles and Cranberry-Maple Syrup

Another thing that I made for my family Christmas Brunch, thanks to Rachel Ray's awesome recipe! They are absolutely delicious and the cranberry-maple syrup really complements the taste of the gingerbread!

Make and ENJOY!!!!

Gingerbread Waffles, with cranberry maple syrup
From Rachel Ray

Directions

3 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon freshly grated nutmeg, eyeball it

1/2 teaspoon salt

4 large eggs

2/3 cup packed dark brown sugar

1 cup canned pumpkin puree

1 1/4 cups milk

1/2 cup molasses

1/2 cup (1 stick) melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

1. Preheat waffle iron.

2. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice

Syrup:

* 1 1/2 cups maple syrup
* 3/4 cup fresh cranberries
* 1/2 teaspoon orange zest
* 2 cinnamon sticks

In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat but keep warm.