This Gingerbread Waffle recipe is crunchy on the outside and soft on the inside, and the smell ranks up there with bacon. I made these waffles and served them to Hubs with homemade cranberry syrup. His response was, “Woman I wish you would cook more, these are fantastic.” Hubs came along late in my life, and doesn’t share the memories my sons have of me in the kitchen.
Hubs much prefers waffles to pancakes, and I don’t eat pancakes but you most certainly can. Just grill them instead of placing in the waffle iron.
2 cups flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
4 eggs separated
3 tablespoons molasses
1/3 cup canola oil
1 1/2 cups milk
Whipping together the Gingerbread Waffles
Separate the eggs, beat the egg whites until fluffy.
Add the dry ingredients, flour, salt, sugar, baking powder, baking soda and spices to a large bowl. Feel free to adjust the spices to your families preference. My troop are big cinnamon fans. Mix with a whisk to disperse the spices etc. Set aside.
In a second bowl, add the molasses and egg yolks, beat well this will help thin out the molasses. Add the milk and oil, stir together.
Make a well in the center of the flour mixture, add the molasses mixture. Stir to combine.
Fold in the egg whites being careful not to beat them down. Your batter will become lighter and fluffier.
Place on a hot waffle iron, for my iron I use 1/3 cup per square. Your waffle iron may be different.
Freezing the Gingerbread Waffles
Place the cooled gingerbread waffles onto a baking sheet and about 10 minutes. Once somewhat frozen place them into freezer container between layers of parchment paper. This will prevent sticking.
To warm up Christmas morning place the waffles on a cookies sheet and place in the oven at 325 until warm, about ten minutes.
Alternatively, you can pop them into a toaster until warm, and enjoy them a couple at a time.