Sunday, November 27, 2011
If you want to perfume your house with the aroma of gingerbread (and who doesn't want to do that) while simultaneously making an amazing worth-the-calories breakfast, do try this c. 1950s gingerbread waffle recipe.
These have so much flavor as to render maple syrup unnecessary, but as you can see in the photo above, tradition dies hard in my house.
Unlike more modern versions that call for a lot of extras (like pumpkin puree), this has just a few simple ingredients; you probably have most in your pantry. And, after the butter is melted, they're all just placed in one bowl and mixed together.
I use an electric waffle iron, well heated and sprayed with PAM. The first waffle is the test waffle, and always reserved for the cook ( in our house DH makes the waffles).
For the shortening, I used butter and melted it before adding it to the other ingredients.