Just think of the warm gingerbread smells wafting through the house with hints of cinnamon, ginger and nutmeg from the waffles which in this recipe are topped with a generous amount of whipped cream and maple syrup, accented by sugared cranberries.
Course Breakfast
Cuisine American
Keyword cranberry, gingerbread, waffle
Prep Time 1 hourhour
Cook Time 10 minutesminutes
Servings 4
Calories 960kcal
Ingredients
For the gingerbread waffles:
2cupsall-purpose flour
2tablespoonsgranulated sugar
2teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonground ginger
1teaspoonground cinnamon
½teaspoonkosher salt
¼teaspoonnutmeg
2large eggs
½cupunsalted butter,melted, plus additional for waffle iron
In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt and nutmeg. In a large mixing bowl whisk together the eggs, butter, molasses and buttermilk. Whisk in the flour mixture until just combined.
Heat waffle iron according to the manufacturers instructions and brush with melted butter. Pour batter into the iron, leaving a ½” border all around. Close the iron and cook until the waffles are golden brown and crisp, about 5 minutes.
Transfer to a baking sheet and keep warm in oven heated to 200ºF (93ºC). Repeat with the remaining batter.
For the sugared cranberries:
In a medium saucepan over medium heat, stir together ½ granulated sugar and ½ cup water. Continue to stir until the sugar dissolves and bring to a boil until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the cranberries then let cool.
Line a baking sheet with wax paper then use a slotted spoon to remove the cranberries to the baking sheet. Let dry for about 30 minutes then sprinkle the remaining sugar over the top.
For serving:
Top waffles with whipped cream and sugared cranberries. Drizzle with maple syrup.