Gingerbread Waffles
I hope that you and your loved ones are having a wonderful holiday season! Just wanted to share these scrumptious waffles with you, they are lovely! They remind me of yummy gingerbread cookies,I love them for the holidays. I think they make breakfast extra special, without being complicated to make, because we all know I like things easy around here! ‘Tis the season for hanging out in your pyjamas all day and being lazy, am I right? So please make these, grab a cup of coffee, pour some mimosas and enjoy some gingerbread waffles together!
INGREDIENTS
1 1/3 cups milk, warmed to room temperature
3 tablespoons melted butter
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1 3/4 cups (290g) all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Melted butter or cooking spray for coating the waffle iron.
Powdered sugar for serving (optional)
Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.
Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.
Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.Repeat, makes 4 to 5 large Belgian waffles.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.
* They will be very soft when you remove them, but firm up a as they cool. I recommend spraying with non-stick spray between each waffle, even if your waffle iron is non-stick.
recipe found here
INGREDIENTS
1 1/3 cups milk, warmed to room temperature
3 tablespoons melted butter
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1 3/4 cups (290g) all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Melted butter or cooking spray for coating the waffle iron.
Powdered sugar for serving (optional)
Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.
Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.
Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.Repeat, makes 4 to 5 large Belgian waffles.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.
* They will be very soft when you remove them, but firm up a as they cool. I recommend spraying with non-stick spray between each waffle, even if your waffle iron is non-stick.
recipe found here
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