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Breakfast can be the forgotten meal on Thanksgiving or any busy Holiday morning. Our Gingerbread Waffles are an easy “go-to” breakfast when made ahead of time and frozen. They can simply be reheated and served. Offer the waffles with syrup and toppings such as toasted walnuts, extra candied ginger, plus one of our special whipped cream toppings. It’s definitely worth picking up the Dark Muscovado sugar – it adds a great Gingerbread flavor. It can be found, along with Candied Ginger, at the Fresh Market and Whole Foods.

Waffles
4 large eggs
2 cups whole milk
1 tablespoon black strap molasses
5 ounces melted butter, cooled
2-1/4 cups all-purpose flour
1-1/2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2-1/2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons packed dark Muscovado sugar or dark brown sugar
1/2 cup candied ginger (more for sprinkling on the waffle when serving)

Topping options-
Toasted Walnuts
Additional Candied Ginger
Pumpkin Cinnamon Whipped Cream
Peppermint Whipped Cream

INSTRUCTIONS
Set a wire rack on a baking sheet.

Place the eggs, milk, molasses, and butter. Place in a bowl and whisk until well combined.

Combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, salt and sugar in a large bowl and whisk to combine. Make a hole in the flour mixture and pour the egg/milk/molasses/butter mixture in the center, careful whisk to form a smooth batter. Add the candied ginger and stir in with a wooden spoon.

Heat a Belgian waffle iron and cook the waffles according to the manufacturer’s instructions. Transfer the waffles to the wire rack on the baking sheet to cool completely. Repeat with the remaining batter. When completely cool, stack with a small piece of parchment paper in between each waffle and carefully wrap in plastic or place in a freezer bag; freeze.

To reheat on the morning you are serving – preheat the oven to 350 degrees. Place the waffles on a parchment lined sheet tray and heat for 00 minutes. Offer toppings such as toasted walnuts, additional candied ginger, and maple syrup. For an additional treat, see our Holiday Special Toppings below.

Toasted Walnuts – Preheat the oven to 350 degrees, Place ½ cup chopped walnuts on a sheet tray and toast for 10 minutes. Cool completely and place in a airtight container.

Whipped Cream Toppings can be made the night before and refrigerated.

Thanksgiving Pumpkin Cinnamon Whipped Cream
Using a hand mixer, beat 1-1/2 cups of whipping cream until soft peaks form. Add 2 tablespoons of powdered sugar, 1/4 cup of canned pumpkin, 1 teaspoon of cinnamon. Beat until still peaks form and refrigerate until ready to use. When serving, top with finely crushed walnuts and a drizzle of syrup.

Holiday Peppermint Whipped Cream
Using a hand mixer, beat 1-1/2 cups of whipping cream until soft peaks form. Add 2 tablespoons of powdered sugar with 1/2 teaspoon of peppermint extract. Beat until still soft peaks form and refrigerate until ready to use. When serving, top with crushed candy cane.