I love those quiet mornings, when I can actually take the time to fulfill from scratch my kids breakfast requests. Although they didn’t exactly ask for their waffles to be gingerbread, I thought it was a wonderful way to celebrate the season, and a beautiful morning.
1/3 cup sugar
1 cup molasses
1 cup buttermilk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup unsalted butter, melted
With an electric mixer, beat the eggs until they are light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.
In a separate bowl, mix 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. Serve with toppings of your choice.
Recipe adapted from Family Fun, April 2010