Gingerbread Waffles and Cream

by Toni Tipton-Martin

breakfast

Yield: 4 servingsPrep: Prep: 15 minutesCook: Cook: 20 minutesTotal: Total: 35 minutes

Source: https://www.bonappetit.com/story/toni-tipton-martin-jubilee?utm_campaign=likeshopme&client_service_id=31198&utm_social_type=owned&utm_brand=ba&service_user_id=1.78e+16&utm_content=instagram-bio-link&utm_source=instagram&utm_medium=social&client_service_name=bonappetitmag&supported_service_name=instagram_publishing

Ingredients

protein

2eggs(large)

dairy

1 1/2 cupswhole milk
whipped cream(for serving)
1/2 cupunsalted butter(melted)

grain

2 cupsall-purpose flour

pantry staple

1/2 tspground nutmeg
1/2 tspsalt
1/4 tspground cloves
1/4 cupmolasses
1/4 cupbrown sugar(packed)
1 tbspbaking powder
1 tspground cinnamon
1 tspground ginger
1 tspvanilla extract

Instructions

Preheat your waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, salt, and cloves.
In another bowl, whisk together the molasses, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Ladle the batter into the preheated waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp.
Serve the waffles warm with whipped cream.

My notes

This recipe is inspired by Abby Fisher's 1881 cookbook 'What Mrs. Fisher Knows About Old Southern Cooking' and Carole and Norma Jean Darden's 'Spoonbread & Strawberry Wine'.