It was 0 degrees the other night. That’s right ZERO. We got 6 inches of snow over the weekend and the temps have stayed under 25 degrees since. I guess that isn’t too unusual for some of you, but around here, it rarely ever happens.
Snow Days call for some serious eats, don’t you think?
I decided to make Gingerbread Waffles. I’d seen a recipe for them in some magazine, but I couldn’t remember which one it was. Besides, I didn’t want anything too sweet. Waffles call for maple syrup filling the holes and dripping over the top and I didn’t want anything competing with that (except butter, of course, but that’s a whole different competition!).
Enough talk. Here’s the recipe –
Gingerbread Waffles with Apples and Pecans
Makes about 12 waffles
- 3 c. whole wheat flour
- 1 t. ginger
- 1 t. cinnamon
- 1 t. allspice
- 1 t. sea salt
- 1 1/2 t baking soda
- 1 lg. apple, diced
- 1/2 c. pecans, chopped
- 8 eggs
- 1 1/2 c. plain yogurt
- 1/4 oil (I used olive, but you could use melted butter or coconut oil)
- 1/4 c. molasses
- water or milk
Lightly oil and preheat waffle iron(s). Stir dry ingredients together in a large bowl. Add apple and pecans.
In a separate bowl, combine eggs, yogurt, oil, and molasses. Whisk together. Pour into dry ingredients and whisk to combine.
Add water or milk by the 1/2 cup, stirring to incorporate, until the batter is just a bit thicker than pancake batter. (I added about 2 cups, but it would vary slightly depending on your wheat, how thick your yogurt is, etc.)
Ladle batter into waffle iron and let bake. Top with melted butter, maple syrup, and whipped cream.
These would make great soaked wheat waffles as well. Just combine yogurt and flour the night before, add the remaining ingredients the next morning, and go easy on the water/milk.
Happy Winter, everyone!