Gingerbread Waffles (Print Version)
# Ingredients:
01 -
2 cups of plain flour.
02 -
1 teaspoon of baking soda.
03 -
1 teaspoon of baking powder.
04 -
1/4 cup of regular sugar.
05 -
3/4 teaspoon of salt.
06 -
1 teaspoon of ginger powder.
07 -
1 and 1/2 teaspoons of ground cinnamon.
08 -
1/4 teaspoon of nutmeg powder.
09 -
1/4 teaspoon of clove powder.
10 -
4 large eggs (separate yolks and whites).
11 -
1 cup of milk.
12 -
1/3 cup of vegetable oil.
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3 tablespoons of molasses.
14 -
1/2 cup of plain Greek yogurt.
15 -
1 cup of sugar (for making syrup).
16 -
1 cup of heavy cream (for syrup).
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1/2 teaspoon of baking soda (for syrup).
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1/2 cup of butter (for syrup).
19 -
2 teaspoons of vanilla (for syrup).
# Instructions:
01 -
Combine the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl and stir well.
02 -
In another bowl, whisk together the egg yolks, molasses, yogurt, milk, and oil until smooth.
03 -
With an electric mixer, whip the egg whites until you see firm peaks.
04 -
Carefully mix the wet mixture into the dry ingredients, then gradually fold in the whipped egg whites.
05 -
Pour the batter into a greased waffle maker and cook based on what the waffle maker’s manual says.
06 -
Heat the sugar, cream, and butter until it boils. Keep cooking for a few more minutes, then stir in the vanilla and baking soda.
# Notes:
01 -
Can keep frozen waffles for up to 3 months.
02 -
This was inspired by Martha Stewart’s version.