Sunday, September 9, 2007

Gingerbread Waffles

This recipe is perfect for the cool fall months, and especially for Christmas brunch. But I served it today, in September? Why? The temperature actually went below 90 today for the first time in a month, and in the spirit of the up-coming fall season I had the urge to break out the old Gingerbread Waffle recipe. These are a huge treat, doubly-so if you add cinnamon whipped cream and fruit salad. Today, I served them with sausage links as well.

My guests were extremely impressed and it is really a simple recipe. My house still smells like a bakery at Christmastime!

This recipe makes enough for two adults and two small children. I tripled the recipe today to serve 5 adults and two small children. I have a few waffles left over.

Makes 8 waffles on a belgian waffle griddle:

1/3 cup packed brown sugar

1 large egg

3/4 cup buttermilk

1/4 cup mild molasses

3 tablespoons melted butter

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon baking soda

1/4 teaspoon dry mustard

1/4 teaspoon salt

2 tablespoons minced crystallized ginger

Whisk the sugar and egg in a medium bowl to blend well. Mix in buttermilk, butter and molasses.

Combine the flour, baking powder, spices, baking soda, mustard and salt in another bowl. Add this to the liquid ingredients and whisk to blend together. Stir in crystallized ginger.

Preheat the waffle iron, brush with melted butter or use nonstick spray. Spoon batter onto center of iron (batter will be thick, try to spread it out a little when spooning on).

Cover and cook until golden brown. If making a lot of waffles, keep them warm in a 250 F degree oven until all the waffles are ready to serve.

Serve with whipped cream and maple syrup.

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