When we make them again, I'm going to try making them into pancakes. Why? This recipe whips up egg whites to make the batter extra fluffy... but then you smush the fluff right out of them when you make them into a waffle with the heavy waffle iron.
I think these would be delicious pancakes.
I adapted them a bit from the original -- used white whole wheat rather than all purpose flour, reduced the sugar (since the molasses is sweet) and used applesauce rather than butter.
Gingerbread Waffles - Adapted from Food for a Hungry Soul
1 C white wheat flour
1 1/2 tsp. baking powder
1 tsp. ginger
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cloves
1/4 C brown sugar
1 egg (you'll use the yolk and white separately)
3/4 C buttermilk*
1/4 C molasses
3 T applesauce
1/8 tsp. cream of tartar
Mix flour, baking powder, baking soda, salt and spices in large bowl.
Combine egg white and cream of tartar in another bowl.
Whip until peaks form.
Combine brown sugar and egg yolk in a third bowl.
Cream these two ingredients together, and then add in the buttermilk, molasses and applesauce. *If you don't have buttermilk, take 3/4 C milk + 3/4 T lemon juice or vinegar and allow the two to mix on the counter for about 5 minutes.
Then, mix together wet and dry ingredients.
Fold in the stiff egg whites.
See all the fluff?! That's why I'm thinking pancakes the next time.
Here's my kitchen tip: use a ladle to get just the right amount of batter onto the waffle iron. or onto the griddle. I've found a ladle makes it much easier (and less messy) than using a measuring cup or pouring right from the bowl onto the iron or griddle. We use this for pancakes too!
Serve warm, with appley-topping, or whipped cream, or both ;-)
Makes about 8 waffles.
This post is linked to:
