Ginger Waffles

Yeah, yeah, my second food post is another post about waffles!  That’s right!  Everyone loves waffles!  I was inspired to make ginger cookies because my husband loves the ginger cookies I make during the winter holidays, and because he keeps threatening to add ginger to our dinners (I”m not a huge fan of most savory ginger dishes).  I found the following recipe from Martha Stewart via Pinterest:

Yield: 10 waffles.


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup whole milk
  • 1/2 cup sour cream, plus more for serving
  • 3 tablespoons unsulfured molasses
  • Lingonberry preserves (or other berry preserves), for serving


  1. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
  2. Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

This were pretty freakin’ good.  It is worth noting that the serving size for a 4-inch square waffle was spot-on.  I cut the recipe in half so my husband and I weren’t drowning in waffles and I got exactly 5 waffles.  Math is good.  I burned the first batch, but they still tasted marvelous.  -5 experience points, +20 dumb luck points.

[pictures will be posted when I make these again]






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