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Okay, now on to these amazing Gingerbread Waffles. I know this sounds like a Christmas recipe, but believe me, these waffles will be made ALL year at my house! A couple years ago I posted a gingerbread pancake recipe, but these waffles are WAY better! The ginger syrup is unreal and I dipped bananas and apples in it for several days after (that seemed a better option than my finger!) If you need a special breakfast recipe for your upcoming weekends or birthdays, this is the one for you! I hope you enjoy :)
2 c. milk
1 c. sour cream
1/2 c. molasses
1/2 c. honey
3 t. vanilla
4 T. melted butter
6 t. baking powder
4 tsp. salt
1/2 c. sugar
3 c. white flour
1 1/2 c. wheat flour (or more wheat and less white)
2 tsp. cinnamona
1 tsp. allspice
Dash of nutmeg
1 T. grated ginger (or 2 t. ginger powder)
In a large bowl, combine the milk, sour cream, molasses, honey and eggs together. Beat until well combined and eggs are light and fluffy. Add the vanilla, melted butter, baking powder, salt, spices and combine. Add the flour to the batter and mix until the lumps are gone. Spray a hot waffle iron and pour a 1/4-1/2 c. of the batter into the iron. Cook until golden brown. While the waffles are cooking, make the ginger syrup.
1 stick butter
1 1/2 T. mollasses
1 t. grated ginger (or 1/2 t. powder ginger)
1 c. white sugar
1 t. vanilla
3-5 T. sour cream
On medium heat, melt the butter, molasses and sugar until soft. Turn up heat and bring to a low boil for 2 minutes. Once the sugar is completely dissolved, remove from the heat and add the sour cream and ginger. Add enough sour cream until the syrup is the consistency you enjoy. Serve over warm waffles with fresh fruit or choice.