WCC 34: Gingerbread Waffles!

Foodie Chickie is hosting Weekend Cookbook Challenge this month and she chose Diner Food as the theme. Okay, so when I think of diner food, I think of breakfast!

Well, actually, I think of breakfast first, but then honestly, I then think of things like meatloaf and burgers and fries and then I get hungry and I need to get up and find a snack. But anyway, let’s just stick with breakfast, shall we? These are the first waffles of the Fall 2008 season. These are Gingerbread Waffles from the cookbook Prairie Home Cooking, by Judith Fertig. These are pretty damn good.

I skipped the pear sauce in the cookbook and opted instead to have maple syrup, with chopped fresh pear for the top of the waffles. I also had about a handful of chopped pecans. What the hell — I threw those in the batter too. This will make 4-6 waffles, depending on the size of your waffle making apparatus.

Gingerbread Waffles
From the book, Prairie Home Cooking, by Judith Fertig.
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground dried ginger
1 cup milk
1/3 cup molasses
1/4 cup canola oil or corn oil
1 egg
Optional: 1/4 cup finely chopped pecans

Combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger in a medium bowl. Add your chopped pecans here if using.

In a large measuring cup or bowl, add the milk, molasses, oil, and egg, and stir until well combined. Pour the wet ingredients into the dry. Mix until just combined. I thought the batter was a little thick, but it seemed to work just fine.

Cook in a waffle iron, for about 2 minutes. (The cooking time will vary with your waffle iron.)

Serve immediately, with maple syrup and diced pear.

Thanks again to Foodie Chickie for hosting WCC this month. Also, thanks to everyone who I exchanged soup with at Victory on Saturday! Our fridge/freezer is filled wonderful things! And now I want to drag jwa there so I can get another New Fashioned…