Gingerbread Waffles

I'm enjoying a week's vacation at home this week, just puttering about, doing all those little things I've been putting off. I love being home, having become more of a homebody in my middle years. My wanderlust seems to have wandered off, grins, as I find peace and comfort in my little home.

Being at home, though, doesn't mean I give up "vacation food," those foods that are just a little unique, a tad more special, than our ordinary fare, and become a part of our vacation memory.

So, this morning, I was thinking about breakfast. If I were dining out this morning, what would I want to have, I wondered. I found the perfect solution, Gingerbread Waffles at Inn Cuisine. Honestly, as Ole Sweetie-Pi and I sat at the breakfast table this morning, each enjoying our waffle, it was as if we were whisked away to some romantic inn. There was heavy frost on the grass, breezes blowing the maple leaves from our trees, making the leaves dance and skip about the lawn, inside, the cats cozying by the heat. Coffee was waiting. And yummm.. the aroma of warm gingerbread tempting the nose and the belly... The next time I serve these, I think I'm going to pull out all the stops, flowers, music, tablecloth and napkins, the special little things that vacation memories are made of.

These waffles are light, very tender, warm spicy, sweet enough on their own, (maple syrup would be too much, in my opinion) and with a pat of butter, simple and delicious. However, I would like to dress these up; they would be good with a lemon sauce with maybe a scattering of raspberries or a dollop of whipped cream.

Gingerbread Waffles

Preheat your waffle iron. Have ready three separate bowls.

In a large bowl combine:
1 cup all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves

In a medium bowl mix together until light and fluffy:1/3 cup packed brown sugar
1 egg yolk

Then add and mixed until combined:
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted

In a small bowl beat until egg white forms stiff peaks:
1/8 teaspoon cream of tartar
1 egg white

Add the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Fold the stiffened egg whites into the batter.

Gently pour batter onto your preheated waffle iron and bake according to the manufacturer's directions.

Serve with topping or sauce of choice.

Close your eyes and dream those wonderful vacation dreams.