Pumpkin-Ginger Waffles

1 ¼ cups all-purpose flour

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 tsp. ground ginger

½ tsp. cinnamon

¼ cup. finely chopped crystallized ginger

2 large eggs

¾ cup buttermilk

½ cup canned pumpkin puree

½ cup sugar

¾ tsp. vanilla extract

3 tbsp. unsalted butter, melted and slightly cooled

Preparation:

Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix. Heat a waffle iron and make waffles, using about ½ cup batter per each one. Keep warm in 200°F oven, if desired. Serves: 5.