Carrot Cake Waffles with Ginger Raisin Syrup

Categories: crepes, pancakes, waffles

Ingredients

• for the ginger-raisin syrup:
• 1 cup packed brown sugar
• 1/2 cup water
• 1/3 cup golden raisins
• 2 Tbsp. grated fresh ginger
• 1 tsp. dry ground ginger
• For the waffles:
• 2 eggs
• 2 Tbsp. packed brown sugar
• 1/4 cup vegetable oil
• 1 (8oz.) can crushed pineapple with liquid
• 1/2 cup toasted, chopped walnuts
• 1/2 cup packed grated carrot
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 4 tsp. baking powder
• 1/4 tsp. table salt
• 1 tsp. cinnamon
• butter, optional

Directions

1. To make the syrup, in a small saucepan over medium-high. Combine the brown sugar, water, raisins and both gingers. Bring to a simmer, stirring to combine, and heat until the sugar has dissolved. Remove the pan from the heat and set aside to steep.
2. Heat a waffle iron to medium-high. heat oven to 250 degrees.
3. In a medium bowl, whisk together the eggs, brown sugar, oil, pineapple, walnuts, carrot, buttermilk and vanilla. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Gently stir the dry ingredients into the liquid ingredients just until combined.
4. Coat the waffle iron with cooking spray and add 2/3 cup of batter, or an appropriate amount for your waffle iron, or until golden brown. keep warm on a baking sheet in the oven while you cook the remaining waffles. Serve with butter, if desired, and the warm syrup.

5. makes 4 large round waffles

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