Gingerbread Waffles

Submitted by Konnie

"Makes eight 4-1nch waffles"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 8

ingredients

• 1⁄4 cup sugar
• 1⁄4 cup shortening
• 1 egg
• 1⁄2 cup molasses
• 1 cup all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄2 cup hot water
• sweetened whipped cream (optional)
• ground cinnamon (optional)

directions

1. In a medium mixing bowl beat sugar and shortening together until fluffy.
2. Add egg and molasses; beat until combined.
3. Combine the flour, baking soda ginger, 1/2 teaspoon cinnamon, salt, and cloves.
4. Add to sugar mixture; beat until smooth.
5. Stir in the hot water.
6. Pour 1 to 1/4 cups batter onto grids of a preheated, lightly greased waffle baker.
7. Close lid quickly;do not open until done.
8. Bake according to manufacturer's directions.(Do not overbake.).
9. When done,use a fork to lift waffle off grid.
10. Repeat with remaining batter.
11. If desired serve warm with with sweeten whipped cream and additional cinnamon.
12. Makes eight 4-inch waffles.

Reviews

[spreadnjoy]

very real gingerbread flavor! I served these with warm syrup, cinnamon and sugar sprinkled on top with a dollop of whipped cream. They're very flavorful- maybe not such a good breakfast, more of a dessert. After cooking, they come out of the iron very cake-like and soft. But kind of crisp up when cooling. However they really soak up syrup like no other waffle I've ever seen! All in all, they are a wonderful taste of christmas no matter what time you choose to serve them!

 

[riario]

I ran out of milk but still wanted to make gingerbread waffles. These turned out great. Next time I'll make a double batch - YUMMY!

 

[Bayhill]

Delicious!! These are very different and very yummy. They go together very quickly and easily. I served these with apple syrup, although they are sweet enough without any syrup. My family really loved these waffles and gave them 2 thumbs up. Thank you for sharing this wonderful recipe which I made for PAC Fall '06. This is a keeper!!