Monday, January 10, 2011

Gingerbread Waffles

Being that I have published this post after Christmas, I may have missed the peak time of gingerbread.  However, I think that this recipe is still a nice change-up from the classic waffle.  A bit spicy, a bit ginger-y, and a lot of yum, these are a perfect addition to a family breakfast.  As usual, my husband made the waffles, and as usual there were a lot of dishes to do afterward!  I'm pretty sure that somewhere in the middle of the batter-making, waffle-cooking process I heard his famous words muttered under his breath, "This is Reason #3,249 why I don't belong in the kitchen!"

Anyway, famous last words because these waffles were unexpectedly delicious and were enjoyed by all 5 of us!  So, it may not matter all that much that the Christmas season has passed....these waffles can be enjoyed anytime!

Gingerbread Waffles
Source:  Family Circle, December 2010 issue

1 cup flour
1 cup whole wheat flour
3 tsp. baking powder
2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs
1/4 cup brown sugar
1 3/4 cup buttermilk
1 stick unsalted butter, melted
1/2 cup molasses

Preheat waffle iron.

In a large  bowl, whisk together flours, baking powder, ginger, cinnamon, nutmeg, and salt.

In another bowl, beat eggs and brown sugar together until combined.  Pour buttermilk and melted butter into egg mixture and beat until well-blended.

Make a well in flour mixture and stir in egg mixture and molasses; stir until well-blended.

Pour about 1/2 cup waffle batter in each heated waffle mold.  Close lid and cook for 2 minutes; remove carefully and place on a baking sheet in a warm oven; continue with the rest of the batter.

Serve with maple syrup and fruit, if desired.

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