Gingerbread Waffles

Gingerbread Waffles

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 3 tablespoons packed dark brown sugar
  • Lemon Frosting or whipped cream

Directions

  1. Heat waffle baker.
  2. In a large bowl, combine flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
  3. In a small bowl, whisk together milk, oil, eggs and dark brown sugar.
  4. Gradually add milk mixture to flour mixture. Stir until just blended.
  5. Pour batter into waffle baker. For amounts of batter to use and cooking times, follow your waffle baker directions. Be sure to bake until steam stops escaping from waffle baker and waffles are golden brown.
  6. To serve, drizzle with lemon frosting or top with whipped cream.

Serves: 4

Test Kitchen Tips:

  1. Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.
  2. The Belgian waffle grid holds more batter than a traditional grid. Recipes give a range of batter to use, for example, 1/2 to 3/4 cup. The larger amount should be used for a Belgian waffle grid. For this recipe, we used 2/3 to 1 cup batter.
  3. While finishing the rest of the batch of waffles, keep the baked waffles warm and crisp by placing directly on the rack in a 200°F oven.
  4. Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.

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