This is the only breakfast I ever have tea with – there is just something about gingerbread that calls for it. Deeply flavored with all the usual suspects – ginger, clove, nutmeg and cinnamon – these guys will wake up even the soundest sleepers with their great aroma. I tend to slightly underbake a few so that I can freeze them for busy weekday mornings when I need a comforting brekkie. They are absolutely delish toasted and crispy, smothered with grassfed butter and a generous drizzle of honey. They also make for a perfect rainy day snack.
Ingredients
- 2 cups white spelt flour (I also sometimes do half gluten free, half spelt flour)
- 2 tbsp baking powder
- Pinch of salt
- 2 eggs
- 1 1/2 cup milk mixed with 1 tbsp vinegar
- 1/4 cup butter, melted
- 1/4 cup molasses
- 2 tbsp honey
Instructions
- Preheat waffle maker
- In a large bowl, mix flour, baking powder and salt
- Whisk in eggs and gradually add the milk until smooth. Then whisk in butter, molasses and honey. Let rest for 15 minutes.
- Pour a ladle of the batter (around 75ml or 1/3 cup) into the waffle maker and close. Let it bake until almost all the steam comes out. Take it out and repeat with the remainder of the batter.