Spice Is Nice

Gingerbread Waffles

Dark, spiced gingerbread batter is spooned into a hot waffle iron for a new take on breakfast. Serve with warm syrup or whipped. (Progressive Farmer image by Rachel Johnson)

Makes: 4 waffles | Prep Time: 30 minutes


1½ cups all-purpose flour


½ cup dark brown sugar


2 teaspoons pumpkin pie spice


1 teaspoon ground ginger


1½ teaspoons baking powder


1 teaspoon baking soda


½ teaspoon kosher salt


½ cup buttermilk


½ cup molasses


1 large egg


3 tablespoons unsalted butter, melted


Cooking spray


Maple syrup (optional)

1. In a mixing bowl, whisk together flour, brown sugar, pumpkin pie spice, ginger, baking powder, baking soda and salt.

2. Make a well in the dry ingredients; add buttermilk, molasses, egg and butter. Whisk to break egg yolk and stir all ingredients until well combined. Let sit for 10 minutes.


3. Preheat a waffle iron to HIGH. Spray waffle grates generously with cooking spray. Spoon ½ cup batter into waffle iron; cook 5 to 6 minutes or until “ready” light appears. Remove waffle; repeat with remaining ingredients.


4. Serve with warm maple syrup.

Note: This batter does not easily transfer to make pancakes. Use a waffle iron for best results.

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