Gingerbread Waffles With Hot Chocolate Sauce
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 cup light molasses
- 1⁄2 cup butter
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup milk
- 1 egg
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 cups boiling water
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons butter
directions
- 1. In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
- 2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
- 3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
- 4.To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.
- *Note: have made this on several occasions -- but serve it with Nutmeg Sauce. They are awesome! I even had to make some so my son could share with co-workers cause he raved about them so much! 1/2 c white sugar 1 c boiling water 1 1/2 Tbsp flour 1 1/2 Tbsp butter salt 1 tsp vanilla 1/4 tsp nutmeg combine all dry ingredients in saucepan. Add boiling water stirring constantly. cook over low heat till thick and smooth. remove from heat, add butter and vanilla. (I find I need to at least double this recipe!).
- Is A nice change from the ordinary, however the gingerbread texture tends to make these waffles not as light as waffles usually are.
- The kids loved this when we served it as one of the dishes at our Christmas Eve brunch. It had to be the all time hit for the kids. I thinned the batter some though and it seemed to work well.
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RECIPE SUBMITTED BY
CHEF GRPA
United States