Gingerbread Waffles

I have to admit, I don’t think I ever would have dreamed up gingerbread waffles on my own. This morning I was looking for something warm and homey for breakfast and I turned to The New Settlement Cookbook* for a basic waffle recipe. As I scanned the basic recipes, I came across “Gingerbread Waffles” and just had to give it a try. Warm, spicy-sweet and perfect for a winter morning. Not only did they taste great (I ate them as the book recommended, with a little bit of butter and sprinkling of powdered sugar), but the texture was perfect—crispy on the outside and fluffy on the inside. These would be excellent with a jam or fresh fruit.

Gingerbread Waffles

Gingerbread Waffles (adapted from The New Settlement Cookbook, 1991 edition)

3 eggs
1/4 cup sugar
1/2 cup molasses
1 cup buttermilk (I used sour milk)
1 1/2 cups flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/3 cup butter, melted

1. Using a whisk in a deep bowl, beat the eggs until light and frothy. Add the sugar, molasses and milk, whisking thoroughly after each edition.

2. In a separate bowl, sift together all the remaining dry ingredients (everything except the butter). Whisk the dry ingredients into the wet (a little at a time will help avoid flour clumps), and then add the melted butter and whisk until blended.

3. Warm up your waffle iron for about 5 minutes, then add your batter to the middle of each grid. (These waffles fluffed up quite a bit so I had a lot of batter dripping out of my first batch—start light and add more batter next time if needed). Cook until the surface is slightly darker and a light crust has formed (about 6 minuted on my iron).

4. Serve immediately, with butter and powdered sugar, or the topping of your choice.

Yield: About 16 waffles, depending on the size of your iron.

I could have fed 4-5 hungry people with this batch. I froze my leftovers to toast up later.

* A note about my source: The New Settlement Cookbook is a newer edition of a great traditional cookbook that was born right here in Milwaukee. It’s filled with updates of traditional ethnic recipes and basics. While it doesn’t have the beautiful photos and modern flair of more contemporary cookbooks, I find myself turning to this book again and again for the basics, especially for baked goods. Sadly, it’s out of print, but worth picking up at a second hand bookstore if you ever come across it. (My mother found copies for my sister and I after thwarting our multiple attempts to steal hers.)


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