Holiday Gingerbread Waffles

NOTES

• Got these from Annie's Eats but original recipe is from Martha Stewart. Didn't get a picture of these for some reason. See here for Annie's picture.
• I modified several things in the recipe so I included original recipe ingredients in parenthesis behind my edits.
• These taste like Christmas. Serve with some real whip cream (mix in a little cinnamon and a little sugar (3 tbsp per 1 c. cream) in with the cream while whipping it for a real treat). Also taste delish with maple syrup.
• We always make extra pancakes or waffles and freeze. They make for another great breakfast or easy snacks. If eating them for breakfast and you are thinking about them the night before, set them in the fridge to thaw overnight then bake on a baking sheet at 350 for just 5 minutes. You can always defrost them a bit in the microwave directly from the freezer then toast or put in oven.

INGREDIENTS

• 2 c all-purpose flour
• ¼ c sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 4 large eggs
• 6 tbsp cooking oil (or 6 tbsp unsalted butter, melted and cooled)
• 1 3/4 c. buttermilk (or 1 cup milk & 1/2 c. sour cream)
• 3 tbsp unsulfured molasses

DIRECTIONS 1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, oil, buttermilk, and molasses and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated (it's ok if there are some lumps)2..
2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until golden but still a little soft. Serve immediately with desired toppings (see NOTES above).