Gingerbread Waffles - Everyday Annie

Do you remember me telling you about my son, the little waffle monster? Yeah, that title still stands. This kid just plain loves waffles. Since it is now officially the holiday season I’ve been craving gingerbread something fierce, and these seemed like a great way to please both mom and kiddo. The recipe is not so different from a regular waffle batter, but the addition of fall spices and molasses lends that warm, spicy gingerbread flavor. The smell of these cooking and the sound of The Nutcracker was a lovely way to welcome in the holiday season.

Not surprisingly, these were a big hit all around. The full recipe made about 10 waffles in our waffle maker. Normally I would halve such a recipe for our family, but lately whenever we make a batch of pancakes or waffles we go ahead and make the entire recipe and then freeze the leftovers. It’s nice to be able to pull a single frozen waffle or pancake from the freezer whenever you want a quick breakfast a little more exciting than cereal, or when the child who already had a plate of scrambled eggs and fruit declares that he is still “horngry”.

Yield depends on the size/shape of your waffle iron

Ingredients

2 cups all-purpose flour
¼ cup sugar
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1½ tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground cloves
4 large eggs
6 tbsp. unsalted butter, melted and cooled
1 cup milk
½ cup sour cream
3 tbsp. unsulfured molasses

Directions

01
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream and molasses and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.
02
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.

Source

Martha Stewart