Gingerbread Waffles with Lemon Whipped Cream

3 cups all-purpose flour

4 tsp baking powder

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp freshly grated nutmeg, eyeball it (I just used a little dried)

1/2 tsp 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( I only used 6 tablespoons) , plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table (I made a lemon syrup to go with these. The recipe will be in tomorrows post.)

Preheat waffles iron.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. Spray the waffle iron and cook waffles in batches. Keep warm in the oven (200 degrees). Serve with lemon whipped cream, butter and powdered sugar.

Lemon Whipped Cream

1 1/2 cup heavy whipping cream

5 Tbsp powdered sugar

4 tsp lemon juice.

Pour the heavy whipping cream into a large bowl. With a hand mixer set on high, whip the cream. Once cream is starting to thicken slightly, start adding the powdered sugar a tablespoon at a time while mixing. Once powdered sugar is incorporated, add lemon juice. Mix until cream is thick. Serve over waffles.