Gingerbread Waffles

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The very essence of gingerbread is emblazoned with the spirit of this season. It’s so uniquely tied to the wintry spices of this time of year that its uncommonality keeps its state of being persistently special in seemingly suspended animation. This year I’ve decided I just might try to carry this over to Christmas morning itself—for which these waffles are utterly perfect. Buttery, rich, full of sweet molasses and spicy ginger. They’re a treat not soon to be forgotten. Enjoy the video and follow the recipe below for a dish of delicious holiday morning treats.

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Gingerbread Waffles

Makes 2-3

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

½ tsp fine sea salt

2 tbs dark brown sugar

1 ¼ tsp ground ginger

½ tsp allspice

½ tsp cloves

¼ tsp cardamom

¾ tsp cinnamon

2 large eggs

1/2 cup milk, warmed

4 tbs unsalted butter, melted

3 tbs sour cream, room temp

5 tbs molasses

1 tsp vanilla extract

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Method

Preheat belgium waffle iron. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices in a large bowl.

Beat the eggs in medium bowl with a whisk or hand beater until fluffy. Whisk in the milk, melted butter, sour cream, and molasses until smooth. Add egg mixture to flour mixture, and whisk until just combined.

Spoon about 3/4 cup batter into each mold, and cook until golden brown. Serve warm waffles with whipped cream and a little maple syrup.

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