I was looking for something festive to make this Christmas morning, and these gingerbread waffles from Smitten Kitchen were exactly was I was looking for. They are rich, gingery, and decadent and were exactly was I looking for on this holiday morning.
I will warn you that they were a little bit difficult to get out of the waffle iron without tearing. As long as you treat them gingerly (haha), you will have a delightful breakfast that is absolutely worth it.
Deep Dark Gingerbread Waffles from Smitten Kitchen
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1 tablespoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea or table salt
1/2 cup buttermilk, yogurt thinned with a little milk, fresh apple cider or even stout beer
1/2 cup molasses
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
3 tablespoons butter, melted, plus extra for brushing waffle iron
Powdered sugar for serving
In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, molasses, sugars, egg and butter until combined. Pour the wet into the dry ingredients and stir until just combined.
Heat waffle iron to a middle heat. Either brush waffle iron with melted butter or spray it lightly with a nonstick cooking spray. Ladle gingerbread batter into waffle iron until they’re about 3/4 filled out. Cook according to manufacturer’s directions. I let them cook a few minutes past when my waffle iron said they were done.
To remove waffles: Open waffle iron. Wait about 30 seconds, giving them a chance to steam off a little. With tongs in one hand and a small spatula in the other, gently, carefully lift corners of each waffle section enough to slide the spatula underneath, then lift and slide some more until you can get the section out. As mentioned above, this will require you to be careful as you remove them from the iron.
Spread them on a tray in a single layer to let cool slightly; within 1 minute, they should be crisp to the touch and easier to lift. Repeat with remaining batter. Try not to stack waffles — even though they’re firm, they will stick.
Sprinkle with powdered sugar or your favorite waffle topping to serve!
Bubbling up with Helena 