Gingerbread Waffles
Inspired by techniques from King Arthur Baking.
Spiced gingerbread waffles rich with molasses and soured cream, best served warm with butter and maple syrup.
Always check the labels of the products you use.
Method
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Equipment
- 2 bowls
- whisk
- Belgian waffle iron
- 180 ml measure
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 527 kcal |
| Protein | 12.7 g |
| Carbohydrate | 59.5 g |
| of which sugars | 22.6 g |
| of which free sugars | 19.2 g |
| Fat | 27.6 g |
| of which saturates | 15.4 g |
| Fibre | 3.2 g |
| Salt | 1.63 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 120 g plain flour
- 115 g white wholemeal flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 2 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 large eggs
- 85 g unsalted butter, melted and slightly cooled
- 225 ml milk
- 115 g soured cream
- 64 g molasses (3 tbsp)
To serve
- 20 g butter, to serve
- 60 ml maple syrup, to serve
- 1
Heat. Heat the waffle iron while you make the batter.
- 2
Mix. Whisk 120 g plain flour, 113 g white wholemeal flour, 2 tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp salt, 2 tsp ginger, ¼ tsp nutmeg and ¼ tsp cloves together.
- 3
Whisk. In another bowl whisk 4 eggs, 85 g melted butter, 225 ml milk, 113 g soured cream and 64 g molasses.
- 4
Combine. Mix the wet and dry ingredients together until just combined; a slightly lumpy batter is fine.
- 5
Cook. Pour about 160-180 ml batter into the greased, hot iron and cook as its instructions say.
- 6
Serve. Serve warm with butter and maple syrup.
Storage
Keep leftovers airtight in the fridge for several days and reheat before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
