Gingerbread Belgian Waffles Recipes

Steps:

• Heat waffle iron and spray with cooking spray.
• In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• In another mixing bowl, combine eggs, buttermilk, and molasses. Beat in melted butter.
• Add dry ingredients with wet ingredients just until moistened and lump free.
• Pour enough batter to fill two-thirds of the waffle iron.
• Cook until crisp and golden brown.
• Set aside.
• Repeat with remaining batter, spraying with cooking spray as needed.

Steps:

• Heat waffle iron. In a large bowl, sift together the flour, ginger, cinnamon, cloves, salt, baking soda, baking powder, and sugar.
• In a medium bowl, whisk together egg yolks, molasses, buttermilk, and butter. Pour into dry ingredients; stir until just combined.
• In a medium bowl, beat egg white until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of waffle grid; spread batter almost to edges. Close lid; bake about 5 minutes, until no steam emerges from the waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.

Steps:

• Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside., Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.

Steps:

• Preheat waffle iron.
• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Steps:

• In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
• In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
• To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Steps:

• Combine first 6 ingredients.
• Sift into bowl and set aside.
• Beat eggs and sugar until thick and foamy.
• Stir in buttermilk and molasses.
• Add to dry ingredients and stir until moistened.
• Stir in margarine.
• Pour 1 and 1/4 cups batter onto preheated, greased waffle iron.
• Cook until done.
• Seve with sliced bananas and whipped cream.

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined. , In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Steps:

• Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
• Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
• Preheat and grease a waffle iron according to manufacturer's instructions.
• Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.

Steps:

• Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
• Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.