These waffles have all the great flavor of gingerbread plus something that cake doesn’t have - those handy grids that soak up syrup so well!

They are great any time during the winter holidays–and fun on snow days.

We include a mouth-watering recipe for Apple Cider Syrup that can be used on all kinds of pancakes and waffles, but is absolutely divine on these!

INGREDIENTS

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 cups whole or lowfat milk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons dark (not light or blackstrap) molasses
Nonstick cooking spray
Maple syrup or Apple Cider Syrup (see below) for serving

1. Stir together the flour, baking powder, sugar, salt, ginger, cinnamon, and cloves in a large mixing bowl.

2. Measure the milk into a large glass measuring cup. Crack the egg into the cup and beat lightly with a fork to break up the egg. Stir in the cooled melted butter and molasses.

3. Pour the liquid ingredients into the mixing bowl and stir with a wooden spoon until the dry ingredients are moistened. Don’t worry if there are some small lumps.

4. Heat the waffle iron. Spray the griddle with cooking spray.

5. Pour some of the batter (how much depends on the size of your waffle iron) on to the grids and spread it to the edges with a spatula. Cook the waffles until they are golden brown, 4 to 7 minutes, depending on your machine. Serve the waffles immediately with maple syrup or Apple Cider Syrup or keep them warm in a preheated 200F degree oven on a platter loosely covered with aluminum foil. Repeat with the remaining batter, spraying the cooking surface with more cooking spray before beginning each new batch.

Serves 4.

Apple Cider Syrup

2 cups apple cider
2 tablespoons honey
2 tablespoons strained fresh lemon juice
2 tablespoon unsalted butter

1. Combine cider, honey, and lemon juice in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is reduced by half.

2. Remove the pan from the heat and stir in the butter. Serve this syrup warm or pour into a tightly covered container and refrigerate for up to 1 week. Reheat before serving (but do not boil it, or the butter will separate out).