Spicing Up Breakfast (Recipe: Gingerbread Waffles)

I can't think of a better way to wake up family and friends for breakfast than with the aroma of warm, holiday spices wafting all through the house! Few recipes make that easier to do than these delicious Gingerbread Waffles.

Served hot off the waffle iron and seasoned with a touch of brown sugar, molasses and spice, these waffles are perfect for enjoying all winter long. When accompanied by warm maple syrup, a bowl of fresh fruit, a side of yogurt, or even a hearty helping of scrambled eggs & bacon, these Gingerbread Waffles are sure to capture the hearts of young and old alike.

 Gingerbread Waffles

(recipe adapted from Taste of Home's Holiday and Celebrations Cookbook, 2005)

for the gingerbread waffles

• 1 cup all-purpose flour
• 1 & 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/3 cup packed brown sugar
• 1 egg, separated
• 3/4 cup buttermilk (may substitute regular milk if necessary)
• 1/4 cup molasses (may substitute maple syrup if desired)
• 3 tablespoons butter, melted
• 1/8 teaspoon cream of tartar

for serving (optional)

• confectioner's sugar for dusting
• whipped cream and cinnamon sticks to garnish
• warm maple syrup

Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron. In the large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly. In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined---do not over mix. In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer's directions, until light golden brown. Sprinkle with confectioner's sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.

Yield: 8 waffles. Double or halve the recipe as needed to produce more (or less) waffles.

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Comments

[Jenné @ Sweet Potato Soul]

mmmmmmm Yummy. I wish it was time for breakfast!

[Jennifer]

This looks so tasty! Seems hearty enough to eat for dinner even! I have a waffle recipe kind of like yours (Where you can substitute the buttermilk for other things). http://juniperberry.ca/2010/12/11/sweet-cinnamon-waffles/

A personal fav is eggnog hehehe. Esp. around Christmas time!