Chances are good that you have some extra molasses sitting around from holiday baking. Molasses keeps for a while but… why let it crowd your shelf? Why not make gingerbread waffles instead?
I’m a big believer in gingerbread, and think its flavors work everywhere from breakfast to dessert. In this recipe, molasses is the star. You add a good number of spices, but the final waffle really gives off a rich, molasses taste. It’s intense, and satisfying, and delicious.
You’ll need to play around with your waffle iron a bit to figure out the right combo of settings and timing. My iron has 6 heat settings, and I turned it to 3.5 for these beauties. I also discovered that the waffles crisp up as they sit, so don’t worry if your waffles don’t look fully cooked when you take them out.
Original recipe: Smitten Kitchen. I’ve rewritten things a bit and added commentary.
Yield: We got 5 waffles out of this. Use my pictures for reference, since every waffle iron is different and the iron affects yield.
Total Time: 25 minutes
Cook Time: Depends on your waffle iron and your yield! I spent about 15 minutes cooking these up
- 1 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1 tbsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp freshly grated nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt or table salt
- 1/2 cup buttermilk (Or use dry buttermilk, like I did. If you use dry buttermilk, make sure to follow the measurement directions on your specific package)
- 1/2 cup molasses
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons butter, melted, plus extra for brushing waffle iron
- Use a large bowl to whisk your flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. If you’re using dry buttermilk, this is when you’ll add your powder, too.
- In a medium bowl, whisk your buttermilk, molasses, brown sugar, granulated sugar, egg and butter. Whisk until it looks fully combined. Your butter might firm up a bit and make white splotches in the batter–don’t worry about it!
- Pour your wet ingredients into the dry ingredients, and stir until just combined. Make sure to check the bottom of your bowl before declaring yourself done: dry ingredients like to hide down there
- Heat your waffle iron to a middle eat. For me, that meant heating level 3.5 out of 6
- Spray your iron lightly with nonstick cooking spray. Don’t skip this step, or you won’t be able to get your waffles out later
- Fill your iron about 3/4 of the way full
- Cook according to your iron. My iron beeps when it thinks the waffles are done, and it’s usually pretty spot-on. The waffles crisped up a bit more once I took them out
- Open your iron, and let the waffles sit for about 30 seconds so they steam off a bit. Use tongs or a spatula to get the waffle out of the iron. They might stick a bit, so be patient and move slowly
- Use a separate plate for each waffle so they don’t stick together
You can dust these lightly with powdered sugar, or dunk them in maple syrup. They really don’t need any topping at all: they’re so delightfully rich and flavorful on their own!
Highly recommend a liquid measuring cup for molasses!
Mixing it all together
Batter is ready to go
This week sure flew right on by, didn’t it? For me it was a whirlwind of focus groups, trying to get somewhat unpacked in my new apartment and planning for a couple of fun upcoming weekends. Of course, I also bookmarked about 100 new recipes to make (maybe a slight exaggeration) and did some baking reading around the web. I haven’t gotten settled in enough to start baking at the new place but I sure can’t wait. ‘Til then- the links!
This is apparently what falafel waffles look like. Via Veggie Desserts
Falafel Waffles: I love falafel and I love waffles so how could this recipe not be amazing? I’ve actually made Hummus Waffles before, much to my friends’ confusion- and then sheer delight. I have a strong feeling this recipe will rock.
The New Sugar and Spice: I love trying uncommon spices in my baked goods and have been happily eating my way through San Francisco bakers’ experiments with things like curry and saffron. I noticed this new cookbook reviewed on Baking Bites and immediately added it to my reading list.
Baking School: No, I didn’t sign up for real pastry school. But I noticed The Kitchn is hosting an email-based “baking school” series and figured I’d give it a look. Always good to learn new tricks!
Pumpkin Pie Spice Cookie Butter: Trader Joe’s now sells Pumpkin Pie Spice Cookie Butter. I stumbled upon it when I was perusing a blog called “What’s Good at Trader Joe’s,” as one does on a Saturday evening when you have absolutely nothing in your fridge. And then I went to Trader Joe’s an hour later and made sure to snag a jar. I already know exactly what I’m going to bake with it… stay tuned!
Goose’s Feet Cookies: I recently subscribed to a blog called Peter’s Food Adventures, and this cookie recipe caught my eye this week. I mean, with a title like Goose’s Feet Cookies, how could it not catch your eye? Turns out these are little sugary pillows made with farmer’s cheese. I love cheese in baked goods, so I’m in!
Sometimes your breakfast just needs a little oomph. Some pep in its step, if you will. Last Saturday I woke up and decided that my usual oatmeal simply wouldn’t do. I needed something more satisfying. I needed a more bread-y texture. I needed….
All ready to go!
Growing up, my mom made us waffles every single Sunday. She whipped up a mix of plain and chocolate chip, and then we poured syrupy strawberries all over the top. I have such fond memories of waking up to the smell of waffles wafting through our house. Sunday Waffles also guaranteed us a weekly breakfast together. While we usually all ate dinner together, breakfast was more piecemeal as we ran out the door at different times. Sunday Waffles became a cherished family tradition – and a delicious one, at that.
So when I woke up craving a more special breakfast than usual, I knew waffles were just what I needed. I looked through a few of my go-to blogs to find a recipe that piqued my interest. I’m so glad I decided on this cornmeal-based recipe from Two Peas & Their Pod. This recipe provides just the right amount of indulgence without taking it too far. I love cornmeal in baked goods in general- it adds nuttiness and depth. The honey in this recipe adds sweetness, but in a way that balances out the buttermilk’s tang rather than creating a super sweet baked good. I highly endorse making these waffles the next time you just need that pep in your step!
Honey Cornmeal Buttermilk Waffles
Source: Two Peas & Their Pod. The original recipe also includes instructions for a blackberry compote to pour on top. I didn’t make it, but I bet you it’s wonderful!
Yield: ~5 waffles
Suggested equipment: Waffle iron. I don’t really know a great way to get around this one, though a brief Google search yielded several suggestions about using your griddle pan instead. If you try it, let me know!
Total Time: ~30 minutes
Cook Time: This will depend on your waffle iron. Mine has a built-in timer that beeps when the waffle is done, and it took a couple minutes per waffle.
Italics below are my own comments on the original recipe. I broke the directions into a few more steps, too.
- 1 cup all-purpose Gold Medal flour
- 1 cup yellow stone ground cornmeal
- 2 teaspoons bakding powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk (I used powdered buttermilk instead of fresh buttermilk. It worked great! If you do this, make sure to follow the instructions on your can. Your can should have a guide telling you how much powder to use to replace the specific amount of buttermilk in this recipe. You usually add water with the liquid ingredients, and then the powder with the dry ingredients.)
- 2 large eggs, slightly beaten
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and slightly cooled
Step by Step Directions
Get your waffle iron ready
This step will depend on how your iron works, so make sure you know its specific instructions. I plug mine in to pre-heat it, and it beeps when it’s ready to go. Mine also has a dial to pick a crisp level.
Make your batter
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. This is also when you should add the powdered buttermilk if you’re using it.
- In a medium bowl, combine the buttermilk, eggs, honey, and vanilla extract.This is when you should add water if you’re using powdered buttermilk.
- Pour the liquid ingredients over the dry ingredients and stir until the ingredients are just combined.
- Stir in the melted butter.
Make your waffles
Depending on your iron: spray the iron with non-stick spray. For my iron, that spray is critical, in between every single waffle – otherwise I end up with waffle bits instead of an actual waffle. Those bits are delicious, but it just isn’t the same!
- Spoon out 1/2 cup of batter (or the amount recommended by the manufacturer’s instructions) onto the hot iron.
- Use a spoon to smooth the batter almost to the edge of the grids.
- Close the lid and bake until browned and crisp.
The recipe notes that these waffles freeze well. We finished all of them the same day but I wish we’d made more and frozen them- I could have used a delicious waffle this morning!