Prep 20 mins
Cook 20 mins
From the Blue Spruce Inn of California.
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1 cup molasses, warmed slightly (aids mixing)
- 1 cup milk
- 1 egg, beaten
- 1⁄2 cup vegetable oil
- sweetened whipped cream, for serving
- lemon curd, for serving
- maple syrup, for serving
- In a large bowl, combine flour, salt, baking powder, ginger, cinnamon and cloves.
- In a medium bowl, combine molasses, milk, egg and oil.
- Add egg mixture to flour mixture; stir until well combined (add a little more milk, if needed).
- Bake in preheated , non-stick or greased waffle iron until golden brown.
- Serve with whipped cream, lemon curd, and maple syrup.
Delicious! I had no problem with these being soft. I also use a very old waffle iron, with no non-stick coating and I think things get crisper on it than the newer Teflon type waffle irons. To a previous reviewer, most waffle recipes call for oil (whereas pancakes often don't) If you are using a mix, the oil (fat) is most likely in it already. The only change I would make is adding more ginger, but that is a personal taste :)
Served with maple syrup. I'll going along with Mags on the soft issue. I wonder if it is due to the oil? I have a waffle mix and all it calls for is egg and milk. DS had two this morning. This is from *Adopt An Orphaned Recipe Game* 2007 the 1-2-3 Hits Wonder section of the game
Absolutely the best waffles our family has ever had!! My only issue is how soft and delicate they are when the come out of the waffle iron. They're a bit difficult to manage. But they do firm up after a few minutes. My kids don't want me to make any other kind of waffle from now on. Thanks for a great recipe!