This past Sunday morning after a great night’s sleep I was in the middle place – dozing – and two words popped into my brain. Gingerbread waffles. If I could tell you why this happened I would. I searched around the internet and magically had everything needed. I tweaked this to make it mine; the kids were around to watch the whole process and they waited expectantly – I had my fingers crossed. Tessa LOVED them, Leo liked them almost as much as our overnight waffles (Christmas morning tradition) and Rosie’s opinion doesn’t count yet.
I liked the bit of whole wheat here – they’re definitely more dense (as is gingerbread in general) than your typical Belgian waffle but also, for this reason, more substantial and filling. A reason I like gingerbread is that the spice and touch of salt balance out the sweet so well. If the waffle itself was sweet then the syrup would overpower it. An idea just popped into my head – WAFFLES AND ICE CREAM. These would be perfect served with a scoop of vanilla or cinnamon ice cream on top for dessert. My mouth is actually watering while I type this, not even kidding. You could make them ahead and freeze them (store in gallon ziplock) then reheat all at once on a sheet pan (300 degree oven till warmed) and serve with the ice cream. Perfect fall/holiday dessert and a little out of the box which is always fun. Doing it.
Makes 6 full size waffles
1 c. all purpose flour
1 c. white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground ginger
1/4 tsp. ground nutmeg, ideally freshly ground
1/4 tsp. ground cloves
1 tsp. cinnamon
1 tsp. sugar
4 large eggs
1 c. milk
1/2 c. sour cream
3 tbsp. molasses
4 tbsp. unsalted butter, melted and slightly cooled
2 tbsp. avocado or other mild oil
- Heat waffle iron. In large mixing bowl, whisk flours, baking powder/soda, salt, spices, and sugar.
- In medium bowl whisk eggs, milk, sour cream and molasses until combined. Add liquids to dry ingredients and fold to combine.
- Add butter/oil to mixture and fold to combine.
- Place batter in heated waffle iron, about 3/4 c. amount at a time. Continue with rest of batter. Dust with powdered sugar, if desired, and serve with butter and syrup (or ice cream!)