Moi, j’adore les gaufres.
Waffles are one of my favourite things to eat, and also one of the things I cook most often. In a contest between waffles and pancakes, waffles would have my support. I would donate money to the waffle campaign and volunteer in the waffle party headquarters. You get the idea: I like waffles.
Among the many reasons I like these little puffy snacks so much is the fact that they are infinitely customisable. You can eat them plain, or add fruit, ground nuts, chocolate or spices. You can even have savoury waffles, with herbs, cornmeal or cheese. The possibilities are endless.
Another reason for my being so enamoured with waffles is the easy cooking process. With pancakes, you have to stand in front of a frypan for half an hour, staring at the batter and waiting for little bubbles to appear. I’m too impatient for that. Thanks to the magical properties of the waffle machine, you can just pour in the batter, close the lid, and when the little lights on the top of your machine change colour…ta da! You have freshly baked, crispy waffles. It’s a miracle of modern technology.
Today, I decided to make gingerbread waffles. Gingerbread is one of those Christmas foods that you can actually eat all year-round (although I may just be saying that because I don’t feel like I ate enough gingerbread last Christmas…). Below you’ll find the recipe for my favourite Gingerbread Spice Mix, which I have adapted from a pfeffernüsse recipe from Gourmet Traveller. You can use this mix to add a gingerbread flavour to any sort of baked good, and it pairs particularly well with molasses, which gives the gingerbread a richer undertone.
I don’t have much of a sweet tooth, so I only used 1 teaspoon of molasses for this recipe. To me, the waffles were just sweet enough, but my dad thought they could have been a little sweeter. If you like your food quite sweet, I would recommend using 2 teaspoons of molasses instead. You could also make these waffles dairy-free by using a non-dairy milk, although I haven’t tried this, so I can’t comment on whether that would change the quality of the finished product.
Anyway, I think I’ve waffled on enough for one post (pun absolutely and unapologetically intended). Give these a go, and let me know how they turn out.
Gingerbread Spice Mix
Adapted from Gourmet Traveller
1.5 tsp cinnamon
1/4 tsp ground aniseed
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp ground cloves
Combine all ingredients in a jar, stir, and screw the lid on tightly. Shake the jar well until all the spices have mixed and become a uniform colour.
makes 6 waffles*
1.25 cups gluten free plain flour
3/4 cup + 2tbsp milk (I used lactose-free, you could also use non-dairy)
2 tsp baking powder
2tsp gingerbread spice mix (see above recipe)
2 eggs, beaten
2tbsp grapeseed oil (or other vegetable oil)
1-2 tsp molasses
- Preheat your waffle iron (no need to grease it). Sift together the dry ingredients into a mixing bowl. Add eggs, milk, oil and molasses. Stir well to combine, scraping down the sides of the bowl as you go. You should have a thickly pourable batter. If it’s too thick, add a little more milk, one tablespoon at a time.
- Pour batter into the centre of each waffle mould. Working quickly, use a spatula to spread the mix towards the corners of the griddle. Close the lid of the waffle iron, and use the features of your machine as a guide to cooking time (mine has a little light that changes colour when the waffles are cooked).
- Serve the waffles hot, with jam, cream, or icing sugar. If you’re keeping them in the fridge, pop them in the toaster for a minute to crisp up again before serving.
Keeping time: 2-3 days.
*The amount of waffles you get from this mix will depend on the size and shape of your waffle iron. Mine makes 9cmx9cm square waffles, and I got six of those from this mix.