Saturday, November 10, 2007

Gingerbread Waffles and Eggnog Syrup

Perfect for Christmas morning!

Gingerbread Waffles
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk (may substitute regular milk if necessary)
1/4 cup molasses (may substitute maple syrup if desired)
3 tablespoons butter, melted
1/8 teaspoon cream of tartar

Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.

In the large bowl, combine the first seven ingredients (flour through cloves); blend thoroughly.

In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined—do not over mix.

In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown.

Eggnog Syrup
½ c. butter
1 c. sugar
¾ c. eggnog

Melt butter in a medium sized sauce pan over medium-low heat. Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat. Wisk continually until mixture comes to a boil, remove from heat.

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