Scrumptious! Gingerbread Waffles are a spiced up version of classic waffles with a touch of molasses. The vanilla cream sauce compliments the waffles perfectly, although they’re also good with maple syrup. We drank apple cider with these and it made for a very Octoberish meal.
Here’s what you’ll need for the waffles:
- 1 1/2 cups flour
- 2 tsp. baking powder (didn’t make it into the picture)
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 3/4 tsp. ginger
- 1/2 stick butter, melted
- 1 Tbs. molasses
- 1 1/2 cups milk
- 3 eggs, separated
Heat the waffle iron. Beat the egg whites in a mixer bowl until stiff peaks form.
Mix the dry ingredients in a bowl. Add the molasses and milk to the melted butter, then beat in the egg yolks. Stir into the flour mixture until just combined.
Fold the egg whites into the batter until just combined. Put about 1/2 cup of batter into the waffle iron and cook until done.
For the Vanilla Cream Sauce:
- 2 cups milk
- 1/2 cup sugar
- 2 Tbs. cornstarch
- pinch of salt
- 1 Tbs. butter
- 1 1/2 tsp. vanilla
Put the 2 cups of milk in a saucepan and heat it over medium heat until bubbles form around the edge of the pan. Mix the sugar, cornstarch and salt together. Gradually add this to the milk. Cook over medium heat, stirring constantly until it begins to thicken a bit. Don’t boil it. Pull it from the heat and add the butter and vanilla.
It’s best to make the sauce first, then fix the waffles. It will stay warm while the waffles cook.