Monday, May 24, 2010

Gingerbread Waffles with Apple Compote and Whipped Cream

We made this delicious recipe for our "Mother's Day Brunch" cooking class.  These waffles were just incredible.  Just too good to describe.  No waffle iron?  No problem.  Add a little flour to thicken the batter and make pancakes instead!

Gingerbread Waffles

3 eggs
1/4 cup sugar
1/2 cup molasses
1 cup buttermilk
1 and 1/2 cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 tsp ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
6 tablespoon (3/4 stick) butter -- melted

Preheat waffle iron to medium.  In a small bowl, beat eggs until light and fluffy. Add sugar, molasses and buttermilk, then beat.

In a large bowl, sift together flour, ginger, cinnamon, cloves, salt, baking soda and baking powder. Add to batter and stir until smooth, then add butter and combine.

Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake for four to five minutes. Serve hot.

Apple Compote

2 medium green apples, diced
1/4 cup sugar
3/4-1 cup water
1 teaspoon cinnamon
1 teaspoon corn starch
1/2 teaspoon lemon juice
pinch of salt

Place apples in a saucepan. Add all the other ingredients and stir over medium heat until the mixture comes to a boil. Lower heat, and simmer until the mixture becomes thick and the apples are soft.

Add water, as much as needed, to make sauce the right syrupy consistency which will flow over the waffles.

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