It's starting to look a lot like Christmas here! The kids and I have been on a Christmas crafting storm around here lately. I have a week full of posts this week, and we're still going strong.
I saw a recipe for these gingerbread waffles in a magazine for our local grocery store and knew right away that I wanted to make them for breakfast. The night before I was going to make them, I spent thirty minutes or so combing my Pinterest boards and browser history trying to find the recipe. That was before I remembered that I'd read it in a magazine, and not seen the recipe online. Not hard to tell that we're moving to a digital world!
These waffles will make your house smell so good all day long. Claire said the the batter smelled like donuts. How can you go wrong with that?
2 1/4 cups all purpose flour
2 tbsp brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 cups buttermilk
1/4 cup molasses
1/4 cup butter, melted
In a bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. Add in buttermilk, eggs, molasses and butter. Stir everything together, until well combined.
Fill greased waffle iron with 1/2 of batter per waffle. Cook until golden brown. Serve right away with butter and maple syrup.
Note: Since I never actually have buttermilk on hand, I just add white vinegar to my milk and let it sit for 5 minutes before using it. For this recipe, add 1 1/2 tbsp vinegar to the 1 1/2 cups of milk.
I love waffles, but for some reason my kids prefer pancakes. I made pancakes for the kids using this recipe, and waffles for myself. If you're going to make these into pancakes, I would add another little splash of milk to make the batter a little runnier.
Recipe adapted from Sobeys' Inspired Magazine Holiday 2012