Tuesday, January 15, 2008

Gingerbread Waffles

I added enough liquid to these to make a typical waffle batter consistency. The end result is a cakey- rather than crispy- dessert waffle, reminiscent of gingerbread and best served with ice cream.

1/4 cup sugar
1/4 cup shortening
one egg, separated
1/2 cup molasses
1 and 1/4 cup flour
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves

Beat sugar and shortening until fluffy. Add egg yolk and molasses; beat until combined. Combine flour, baking soda, salt, and spices. Add to sugar mixture and beat until smooth. Add hot water (here's the clincher...the recipe doesn't say how much!!!) and then fold in the egg white. Cook in a waffle iron and serve warm with ice cream or spiced whipped cream.

For spiced whipped cream, simply whip heavy cream as normal and add cinnamon and other desired spices along with the granulated sugar. I recommend ice cream. We didn't have any ice cream OR heavy cream, and I improvised with spiced, sweetened, fat-free sour cream. It just wasn't the same...

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