These waffles scream holiday cheer. They are simple to prepare and bake up into moist, fluffy waffles packed with gingerbread flavor. It's as close as you can get to eating gingerbread cookies for breakfast without actually eating cookies for breakfast.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
cooking spray
Pre-heat waffle iron and spray with cooking spray.
255g / 9 ounces all-purpose flour (about 2 cups)
48g / ¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
4 large eggs
In a medium bowl, whisk eggs by hand until smooth.
8 ounces / 1 cup milk
6 tablespoons butter, melted
110g / ½ cup sour cream
84g / ¼ cup unsulfured molasses
Add milk, butter, sour cream, and molasses. Whisk gently until combined.
Pour wet ingredients to bowl with dry ingredients and whisk until just incorporated.
Pour 1 ½ cups of batter onto waffle iron and spread with a spatula until bottom surface is covered. Close the lid and cook for 4 minutes, or until waffle iron sounds as done. When the waffle is ready, steam will have stopped emerging. If you try to life the top of the iron and the top shows resistance, it probably means that the waffle is not quite done. Cook about 1 minute more and try again.
maple syrup, butter, or powdered sugar (optional)
Serve with maple syrup, butter, and/or powdered sugar.
Note: You can easily double this recipe and freeze the extras for a quick breakfast. Place four waffles in a single layer in a large zip lock bag. Rip off a sheet of wax paper and cover. Place another layer of waffles on top of the wax paper. Press excess air out of bag and seal. To reheat, simply place in toaster and lightly toast.
From MakeBetterFood.com. . (makebetterfood.com/recipes/gingerbread-waffles/). Adapted Annie's Eats.
Pre-heat waffle iron and spray with cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
In a medium bowl, whisk eggs by hand until smooth.
Add milk, butter, sour cream, and molasses. Whisk gently until combined.
Pour wet ingredients to bowl with dry ingredients and whisk until just incorporated.
Pour 1 ½ cups of batter onto waffle iron and spread with a spatula until bottom surface is covered. Close the lid and cook for 4 minutes, or until waffle iron sounds as done. When the waffle is ready, steam will have stopped emerging. If you try to life the top of the iron and the top shows resistance, it probably means that the waffle is not quite done. Cook about 1 minute more and try again.
Serve with maple syrup, butter, and/or powdered sugar.
Note: You can easily double this recipe and freeze the extras for a quick breakfast. Place four waffles in a single layer in a large zip lock bag. Rip off a sheet of wax paper and cover. Place another layer of waffles on top of the wax paper. Press excess air out of bag and seal. To reheat, simply place in toaster and lightly toast.
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