Gingerbread Waffles

I love having breakfast for dinner! I made this recipe for dinner as a trial run for Christmas morning. We’re going to be spending Christmas with Curtis’s family in Texas and I want to make a special breakfast for them. I think this recipe passed with flying colors and I’ll definitely be taking it with me to Texas! Try these waffles with the Buttermilk Syrup…the two together are out of this world!

Gingerbread Waffles

Ingredients:

2 cups all-purpose flour

¼ cup sugar

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. salt

1½ tsp. ground cinnamon

1 tsp. ground ginger

¼ tsp. grated nutmeg

¼ tsp. ground cloves

4 large eggs

6 tbsp. unsalted butter, melted and cooled

1 cup milk

½ cup sour cream

3 tbsp. molasses

Directions:

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.  Whisk to blend.  In a medium bowl, combine the eggs, butter, milk, sour cream and molasses and whisk to blend well.  Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.  

Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately.

Makes 8-10 waffles.

**Note: I froze the extras and toasted one in the toaster for breakfast this morning…still wicked delicious!!!

Source: Martha Stewart