I found this recipe as I was looking for a traditional waffle to make for my daughter, as she likes having them for breakfast on school days. I make up a whole batch, allow them to cool, then place them in ziploc bags and freeze. Anyways, I LOVE gingerbread and one of the reviewers said they paired this with a Cinnamon Syrup….well now, that sounded just too tasty to pass up.
As usual I found it hard to stick to the recipe, this time because I was too lazy to whip egg whites and putting mustard in them just sounded too weird. I made the syrup as written, but would only use 1-1/2 TBLS flour next time, as it was just a little too thick for me. Oh, and I used 1/2 tsp of orange extract in place of the vanilla extract.
I have to say, the first couple of bites I wasn’t sure what to expect, but the more I dug in, the more I liked it! It is just such a far cry from the standard “waffles and syrup” that it takes a couple bites for your taste buds to wake-up and realize “hey, this is a waffle?!? Different but SO GOOD!” Needless to say, I polished off my 2 waffles in no time 😉 They do come out more tender then the traditional waffle, almost a little cake-like. However, if you want them sturdy like the norm just don’t add in as much liquid; keep the batter really thick (this is how I prefer them). So here’s my version, adapted from Gingerbread Waffles.
Easy Gingerbread Waffles-makes about 9 waffles:
- 2 tsp white vinegar mixes with 3/4 cup milk OR 3/4 cup buttermilk
- 1-1/2 cups white flour
- 1 TBLS baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1-1/2 tsp ground cinnamon
- 1 tsp all spice
- pinch of salt
- 1/2 cup brown sugar
- 1 egg
- 1/4 molasses
- 1-1/2 TBLS vegetable oil or melted butter
- Cinnamon Syrup (recipe above)
- chopped pecans for garnish (optional, but I think the nuts really makes these great!)
- If you are using the vinegar & milk mixture- pour both into a glass measuring cup (or small bowl), stir well and set aside.
- Plug in your waffle iron and allow it to heat up while you get the waffle mix made.
- Combine the first set of ingredients into a large mixing bowl (flour through salt) and mix well.
- In another bowl, cream the brown sugar and egg together; then add in the molasses, oil, and milk. Mix well and combine with dry ingredients, mix until most of the lumps are gone.
- Pour about 1/3 – 1/2 cup of batter into each side of the waffle iron, then cook as usual.
- Serve while hot topped with syrup, nuts, or whipped cream.