Ketchup With That is two years old today, and we celebrated with Gingerbread Waffles.
These buttermilk waffles are lightly spiced and perfect for a holiday breakfast. (I like mine with some sauteed apple slices and plenty of maple syrup.)
Between now and New Years, I’ll be working on some changes to the blog – including updating my theme and adding a few new features. The newsletter will also be up and running regularly in January.
As a thank-you to my Ketchup readers, I’ve put together a 2016 coloring calendar that you can download for free. It’s a simple black-and-white calendar with a coloring page for each month.
Print it out double-sided on cardstock or heavier weight paper for the best results. It uses 8.5 x 11-inch / 215 x 299 mm paper.
There will be more recipes posted here between now and Christmas, so I hope you are able to drop in for a visit!
- 1 cup / 250 ml all-purpose flour
- 1 cup / 250 ml whole wheat flour
- 1 teaspoon / 5 ml baking soda
- 1 teaspoon / 5 ml baking powder
- ½ teaspoon / 2.5 ml salt
- 2 tablespoons / 30 ml brown sugar
- 2 teaspoons / 10 ml ginger
- ½ teaspoon / 2.5 ml cinnamon
- ¼ teaspoon / 1.25 ml nutmeg
- ⅛ teaspoon / .65 ml cloves
- ⅛ teaspoon / .65 ml ground pepper
- 2 eggs
- 1-1/4 cup / 310 ml buttermilk or sour milk (see note)
- ½ cup / 125 ml orange juice
- ¼ cup / 60 ml oil
- 2 tablespoons / 30 ml molasses
- Preheat waffle iron (according to the instructions for your appliance).
- Stir together all-purpose and whole wheat flour, baking powder, baking soda, salt, brown sugar, ginger, cinnamon, nutmeg, cloves and ground pepper.
- In separate bowl, beat together eggs, buttermilk, orange juice, oil and molasses.
- Add buttermilk mixture to flour mixture and stir until blended. Do not overmix. Batter will be a bit lumpy, but there should be no streaks of flour visible.
- Spoon batter into heated waffle iron and close lid. When the waffles are cooked, keep them warm in the oven while you cook the remaining batter.