Sunday, March 16, 2014

Gingerbread Waffles

I found Ayrton's sweet Peter Rabbit plate set at the thrift store.     

Why is it that certain flavors are limited to the holidays?

I get that some things are seasonal and not available all the time, like produce, but what about flavors like peppermint, pumpkin, and gingerbread.

My love for gingerbread does not end on Christmas day, so this weekend we made gingerbread waffles for breakfast. 

And they were fabulous. 

And not Christmasy at all. 

Gingerbread Waffles
serves 6-8

2 eggs
1/4 cup maple syrup
1/2 cup molasses
1 cup sour milk*
1 1/2 cups White Whole Wheat Flour
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
*Note: To make sour milk, add 1 tablespoon white vinegar to 1 cup milk. Stir, and let sit for a few minutes to curdle.

Beat eggs until light.
Stir in the maple syrup, molasses, and sour milk. 
Add flour, spices, salt, baking soda, baking powder, and beat together until smooth.
Cook according to your waffle maker instructions.

Oh, and I have frozen pumpkin in the freezer from last year's harvest so we will be making pumpkin chocolate chip cookies this weekend.

Take that fall... pumpkin will be used in our home well after the fall ends. 


1 comment:

  1. Yum yum yum. I bet these would taste magnificent with some warm maple butter!


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