Sunday, December 13, 2009

Gingerbread Waffles

These waffles look like a great idea for Christmas morning or even a holiday brunch! I love gingerbread but sometimes I have problems making the old fashioned gingerbread cookies that I make each year. I posted that recipe last year. I had found it in a magazine when I was around 11 years old. I have been making those cookies off and on for years. Yet, I still have difficulties from time to time. I am pretty sure it is due to using cold eggs and other ingredients. I need to remember to leave the eggs and butter out for an hour or two to get them to room temperature. Anyway, these waffles sound like a good substitute if you don't feel like battling with gingerbread cookie dough!

Gingerbread Waffles
(3 servings)

• 3 eggs
• 1/4 cup sugar
• 1/2 cup molasses
• 1 cup buttermilk
• 1 and 1/2 cups flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoon (3/4 stick) butter -- melted and cooled
Preheat waffle iron to medium.

In a small bowl, beat eggs until light and fluffy. Add sugar, molasses and buttermilk, then beat.

In a large bowl, sift together flour, ginger, cinnamon, cloves, salt, baking soda and baking powder. Add to batter and stir until smooth, then add butter and combine.

Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake for four to five minutes. Serve hot.


The Creative Cook