Gingerbread Waffles

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

Warm, spiced gingerbread waffles with molasses and warm spices - crisp on the outside, fluffy inside. A festive holiday breakfast, perfect with maple syrup, whipped cream or a dusting of powdered sugar.

INGREDIENTS (Makes 6-8 waffles - depending on waffle iron size)

2 cups all-purpose flour

1 ½ tsp baking powder

1 tsp baking soda

½ teaspoon salt

1 tsp ground cinnamon

1 ½ tsp ground ginger

½ tsp allspice

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ cup molasses

¼ cup brown sugar

½ cup melted butter

3 large eggs

1 ½ cups milk

Optional toppings: maple syrup, whipped cream, powdered sugar, candied cranberries and pecans.

INSTRUCTIONS

Heat waffle iron according to manufacturer’s instructions. Lightly grease with butter or

cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves.

In another bowl, whisk molasses, brown sugar and melted butter until combined. Add eggs and milk.

Pour wet ingredients into dry ingredients. Stir gently until just combined (a few lumps are fine). Do not overmix. Pour batter into preheated waffle iron and cook until golden brown and crisp, 4-5 minutes depending on your waffle maker.

Serve warm with syrup, whipped cream or desired toppings. OH