Saturday, February 23, 2013

Gingerbread Waffles

Waffles...yum.  These are something good that work great as a breakfast or great as a cold snack during the day. Even my son who doesn`t like regular waffles is more than happy to eat these, so an extra bonus for me.

It does take a while to make, but you can leave the batter in the fridge for up to a day, so if you don`t want to make all the waffles at once, you can store the remainder of the batter. If you are more in a pancake mood, then just add a little milk to thin the batter.

What you need:
4 eggs
1/3 cup sugar
1 c melasse (molasses for those of you with access to it), bought mine at Coop
1 c buttermilk
3 cups flour
2 tsp ground ginger
1 1/4 tsp cinnamon
3/4 tsp salt
2 tsp baking soda (natron)
2 tsp baking powder (backpulver)
1/2 c unsalted butter, melted

For the toppings you can use syrup, whip cream, fruit, or powdered sugar.  I think they are great cold with nothing, and warm with just syrup.

In a large bowl, add the flour, spices, salt, soda and powder. Mix well and set aside.

In another bowl, beat the eggs until fluffy. An electric mixer works best, but you can always do it by hand. Add the sugar, buttermilk and melasse.  I don`t bother to measure it, I just pour it from the jar as it is so sticky. Mix well.

Slowly add the dry ingredients, half at a time and mix between. Add the butter and mix until the batter is smooth. (I know mine shows butter chunks, but I have let it get soft and it mixes quite quickly)

You can either cover the batter and leave it in the fridge for a day, cook all of it immediately and have leftovers for snacks, or some of each.

Make sure you spray your waffle iron (or rub on a cooking butter) so the batter doesn`t get stuck. Cook for about 4 minutes, or a little bit longer than your waffle iron says is done to get a nice brown finish. I end up with about 30 waffles, but this will depend on your waffle iron.


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