Saturday, November 26, 2011

gingerbread waffles

I'm sure I don't have to tell you just how divine our home smelled yesterday morning as I made these gingerbread waffles.  These waffles are wonderful any way you choose to eat them but if you'd rather have them for dessert, serve them with buttercream syrup topped with vanilla or egg nog ice cream and top with your favorite gingerbread house toppings.  What a treat!  The holidays have never tasted so good.  By the way, thee waffles freeze fantastically.  Simply warm them in your toaster.

gingerbread waffles (Family Fun Magazine, April 2010)
4 eggs
1/2 cup sugar
1 cup molasses
1 cup buttermilk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup unsalted butter, melted
fresh whipped cream and fruit, optional

With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes.  Add the sugar, molasses and buttermilk and mix until blended about 1 minutes.  In a separate bowl, sift together the flour, spices, salt, baking soda and baking powder.  Add the dry ingredients to the egg mixture and stir until smooth.  Stir in the butter.  Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes (I put 1/2 cup batter in at a time).  Serve with whipped cream and fruit, if you like.  Made about 8 large round waffles.

buttermilk syrup (my friends Linsy J. and Danielle O.)
1 cup sugar
1 cup butter
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla

Boil all ingredients except vanilla for 5 minutes.  Remove from heat and then add vanilla.

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