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Ginger Bread Waffles

December 4, 2010

I absolutely love having something to pop in the toaster on my mornings off and serve alongside eggs. Or sometimes, before I go into work, I’ll take a waffle or a pancake from the freezer, thaw it and add a bit of peanut butter and jelly. The spicier the batter for said pancakes or waffles, the better.

I adapted this recipe from one of my favorite blogs, Annie’s Eats

  • 4 cups whole wheat flour
  • 1/2 cup sugar (instead of regular sugar, I used the Splenda sugar free substitute. It tastes pretty awesome.)
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 teaspoon ground cinnamon
  • 3 teaspoon ground ginger
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 5 large eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 cup milk
  • 1 cup plain nonfat yogurt
  • 5 tablespoons unsulfured molasses

    Combine the dry ingredients, and then gradually mix in the wet ingredients.

    Using a ladle, spoon about 3/4 cup batter onto the waffle iron and cook until crispy on the outside. Serve right away, or freeze the leftovers for a day when you feel a bit lazier.

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