One of the things we came to love this year were waffles. Whether we were out at a restaurant and saw waffles on the menu (we’d always order them!) or decided to make a batch or two, waffles were always on our mind. My husband is more of a savory waffle lover, so he’s a fan of my Savory Cheddar Sage Waffles. I’m torn between traditional Belgian Waffles or these Hazelnut & Coconut Whole Wheat Waffles – I like them sweet!
A great compromise are these Chocolate Gingerbread Waffles and although they sound sweet, they’re not sweet enough to think about dessert. A touch of molasses and a couple tablespoons of cacao powder gives these waffles their gorgeous color – but they also are the only sweeteners in this recipe. So it lends itself to drawing it in syrup and powdered sugar like I did here or can easily be topped with a poached egg and bacon for a savory/sweet breakfast or brunch item. Whichever way you go, these waffles will steer you always in the correct way!
CHOCOLATE GINGERBREAD WAFFLES
Author: MARNELY MURRAY
Recipe type: BREAKFAST
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: MAKES 4 LARGE ROUND WAFFLES
This waffles are lightly spiced and rich in molasses taste, which make them the perfect Christmas morning breakfast idea!
• 1½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• 3 tablespoons cacao powder
• 1 cup whole milk
• ½ cup fresh orange juice
• 1 tablespoon vanilla extract
• 1 large egg
• 1 tablespoon molasses
1 In two separate bowls, whisk the dry ingredients in one and the wet ingredients in the other.
2 Combine both bowls and whisk until everything is combined.
3 Heat your waffle iron, grease, and cook as instructed per waffle maker manual.
4 Serve hot with real maple syrup and powdered sugar.