Gingerbread Waffles with Cinnamon Syrup and Whipped Cream

Favorite. Breakfast. Ever.  That's all you need to know.  Every time I run out of dinner ideas- we end up eating these. I actually prefer them topped with whipped cream alone, but some of my family can't live without the cinnamon syrup.  If we ever have leftovers (rare), I freeze these for quick breakfasts and snacks and they are a hit.  These are a bit time intensive, so I don't recommend them for first thing in the morning when you're starving. 

Also, be aware, when you take the waffles off the iron they will be very limp.  Be careful not to tear them, but don't worry, they will crisp up as they cool down. 

Cinnamon Syrup

Recipe adapted from Allrecipes

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 1 cup very cold water
• 1 teaspoon vanilla extract
• 1-2 Tbsp butter (depending on how rich you want your syrup)

1. Stir together the white sugar, brown sugar, and cinnamon in a small saucepan.

Put your cold water in a small bowl and quickly whisk in the cornstarch until smooth.  Add mixture to saucepan and stir well. Add vanilla extract.  Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency.

Remove from heat. Stir in butter. Cool 10 minutes before serving. This can be stored in the refrigerator for at least a week.

Gingerbread Waffles

Recipe adapted from Allrecipes

Makes about 12 waffles (or 3 of the huge 4-sectioned waffles)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 2/3 cup packed brown sugar
• 2 eggs, separated
• 1-1/2 cups buttermilk (I rarely have buttermilk so I usually do this the ghetto way- put 1 Tbsp and 1 1/2 tsp of lemon juice or white vinegar in a measuring cup, then fill up to the 1 1/2 cup line with milk. Let stand for 5 minutes before using)
• 1/2 cup molasses
• 1/4 cup and 2 tablespoons vegetable oil
• 1/4 teaspoon cream of tartar

Whisk together flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside.

In a large mixing bowl, beat brown sugar and egg yolk until fluffy.

Add buttermilk, molasses and oil; stir into dry ingredients just until combined.

In a small bowl, beat egg white and cream of tartar until soft peaks form.

Gently fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Top with whipped cream or cinnamon syrup and enjoy!