This gingerbread waffle recipe came from a 1930's issue of Better Homes and Gardens magazine. I was enchanted by the idea of gingerbread for breakfast, and had to get out my mixing bowl immediately after scribbling down the recipe. They were amazing! Especially with the sliced, cooked apples, and sprinkling of cinnamon sugar with which I ornamented them before diving in.
I made several changes to the recipe, so here's my version:
Gingerbread Waffles
1/4 cup butter
1 egg
1/3 cup molasses
1 1/4 cups whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup hot water
1/4 - 1/3 cup chopped crystallized ginger
Cream butter with an egg beater. Add egg and molasses, and beat until combined. Combine the flour, baking soda, cinnamon, salt, and cloves. Add to butter mixture, beat until smooth. Stir in hot water and chopped crystallized ginger. Pout 1 - 1 1/4 cups batter onto hot waffle iron grids. Close lid quickly. Do not open lid until done. Serve with sliced, cooked apples, and cinnamon-sugar.
1 egg
1/3 cup molasses
1 1/4 cups whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup hot water
1/4 - 1/3 cup chopped crystallized ginger
Cream butter with an egg beater. Add egg and molasses, and beat until combined. Combine the flour, baking soda, cinnamon, salt, and cloves. Add to butter mixture, beat until smooth. Stir in hot water and chopped crystallized ginger. Pout 1 - 1 1/4 cups batter onto hot waffle iron grids. Close lid quickly. Do not open lid until done. Serve with sliced, cooked apples, and cinnamon-sugar.
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