Gingerbread Waffles 

Adapted by Paulette Motzko from the Gingerbread Waffle recipe made each day by Innkeeper Electa Strub from The Apple Orchard Inn in Missouri Valley, Iowa.

  • Two eggs
  • 1/3 cup granulated sugar
  • 1/2 cup blackstrap molasses
  • 1/2 cup hot water
  • 7 tablespoons extra virgin olive oil
  •  2 cups Bob’s Red Mill organic whole wheat flour
  • 1 teaspoon organic Ginger
  • 1 teaspoon baking soda, I use Bob’s Red Mill again but of course use Arm and Hammer that’s fine
  • 1 teaspoon organic ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure orange extract
  • The zest of 1 orange

Mix all the ingredients together and then simply Grease You’re waffle iron by brushing some extra virgin olive oil on the grill. I sprayed some extra virgin olive oil cooking spray on to a stainless steel ice cream scoop and it made  dumping out the  batter  very easy in the waffle iron.

Cook about 3 minutes where in till the waffles are nicely browned but not to brown.

I added the orange zest and the orange extract to the recipe as well as substituting whole wheat flour for all-purpose flour and I added one extra tablespoon of extra virgin olive oil. In the original recipe The Innkeeper calls for shortening and I don’t need that stuff the only thing I put shortening on is my cast iron skillets to season them.

These tastes just like gingerbread and have a nice cakey texture to them. You can serve them with confectioner sugar and cinnamon, pure applesauce, sour cream pure maple syrup or yogurt. Or you can make a wonderful Apple syrup by chopping some apples up and adding it to some maple syrup or vanilla corn syrup.

Photography, Digital Photo Arts & Text by Paulette L. Motzko.

Copyright October 2017.