So the best part about this time of year is the fact that there are now 23828347924 things you can buy that are either pumpkin flavored or gingerbread flavored. As I am a cheap ho, I try to not actually buy too many of these things, as I can make just as many things with the potential to be even more delicious than store-bought or restaurant versions. So I’ve been obsessed with Racine’s gingerbread pancakes for quite awhile. As I live by myself, my breakfasts generally don’t get more fancy than “cold bowl o’ cereal”, but as I recently had a friend stay the night, I decided it was time for some gingerbread madness!
So, to start off, you mix all of these together in a bowl:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon dry mustard
1/4 teaspoon salt
And here’s a secret: I don’t have any allspice. I kinda don’t even know what allspice is. All the spices? Going by this logic, I could have just sprinkled in a little of every spice I owned, but I just wasn’t ready to commit to eating curry powder (or garlic) in waffles (not that dry mustard doesn’t seem a tad weird…). So, I dashed in some ground cloves and nutmeg as a replacement, as they certainly seemed appropriate.
Next, you separate an egg, and beat it together with 1/3 cup brown sugar until fluffy. Then, you dump in the following ingredients:
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter or margarine, melted
Of course, I had no buttermilk. So I used my 2% and hoped for the best. And oops, no molasses. Luckily, I had a metric ton of barley malt leftover from the last time I made granola bars, so I dumped some of that in instead. Plus some bonus honey.
And by this point, my pile of dishes involved with this fiasco looked something like this:
I soaked the measuring cup containing the barley malt super fast after this, as barley malt can be quite the ho when washing dishes, if ya get my drift here.
So you mix together your wet ingredients and your dry ingredients. There’s still that egg white left, and that gets whipped together with 1/8 tsp cream of tartar until soft peaks form. Dump that on into the bowl o’ ingredients and mix together. The recipe called for raisins as well, but I decided that walnuts would be much more delightful, so I threw in about 1/4 cups worth of smashed nuts.
Once my super sweet waffle maker was all heated up, I dumped batter on and made waffles!
I have a hard time gauging what baked goods require spray and what don’t, and apparently these waffles were the former. After the first round of waffles rather stubbornly clung to the waffle maker, I whipped out my handy dandy off-brand Pam spray and made sure that waffle iron was good and lubricated from then on out!
These were totally delicious, by the way. Super heavy, but that is the nature of waffles. I ended up heating up a leftover waffle and putting ice cream and chocolate sauce on top, and this was indeed the pinnacle of my waffle experience.