Categories: Breakfast, Waffles

Ingredients

• 1/4 cup moist plump currant
• 2/3 cup grated carrot, lightly packed
• 1/3 cup pecans, finely chopped
• 1/3 cup shredded coconut, preferably unsweetened
• 4 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1 tablespoon double-acting baking powder
• 1 pinch salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup sugar
• 1 1/2 cups milk
• 2 large eggs
• 1 teaspoon vanilla extract
• warm maple syrup

Directions

1. *If your currants are not moist and plump, place them in a heatproof bowl and pour boiling water over them; let steep for a minute, drain, turn out onto a paper towel and pat them dry; set aside.

2. Toss together the carrots, pecans, coconut, and currants in a bowl; set aside.

3. Preheat a waffle iron.

4. Melt butter and reserve.

5. In a bowl, whisk the flour, baking powder, salt, cinnamon, ginger, and sugar together. In another bowl, beat the milk, eggs, and vanilla together using a whisk.

6. Add the liquid ingredients to the dry ingredients; whisk until just combined.

7. Stir in the carrot mixture; then mix in the melted butter.

8. Lightly butter or spray the grids of the waffle iron; if needed, brush or spray the grids again only is subsequent waffles stick. Spoon about 1 cup batter (or whatever is recommended by your waffle iron maker) onto the grids.

9. Use a metal spatula or wooden spoon to spread the batter almost to the edge.

10. Close the lid and bake until browned and lightly crisped.

11. Carefully turn the waffle over, turning it top to bottom and front to back, and continue to bake 1 minute or longer.

12. *Before measuring out the batter for each new waffle, stir to redistribute the ingredients.

13. Top with warmed maple syrup or honey.

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