It’s hard to express exactly how much Maggy and I love the holiday season. When we’re together, we watch Christmas movies, listen to festive music, take on baking projects, plan elaborate meals, go for long walks with hot drinks, head to the mall just to see the decorations, and generally have a wonderful time. When we’re apart (as we are this year), we send dozens of emails, texts, and Facebook messages whizzing back and forth keeping each other updated on our own holiday preparations…and all the things we wish we were doing together.
This year, Maggy and I had exactly one night and one morning together right before Thanksgiving. It’s probably the only time we’ll see each other during the holidays. We spent the evening talking, laughing, eating, and savoring delicious wintry cocktails created by my husband, Anthony. (Stay tuned for one of those on Friday!)
The next morning was a very busy Sunday, but I tried to make it special by whipping up a batch of these gingerbread waffles. I’ve been working on the recipe for a while, and that morning I nailed it! The waffles were divine–light, crispy, and perfectly spiced. Even better than the waffles, though, was the chance to spend one cozy, delicious morning with my big sister.
These waffles come together quickly, and the recipe can easily be doubled or tripled for a crowd. The best part is that the waffles spend a few minutes in the oven after they’re done to make them extra crispy and warm. This allows you to make all your waffles, put them in the oven, and serve them at the same time (which is so much better than throwing them on waiting plates as they come out of the iron!). This technique makes it possible for you to sit down and eat with your guests, rather than being stuck in the kitchen.
The yield on this recipe depends entirely on the size and shape of your waffle iron. In my large Belgian waffle maker this yielded 3-4 waffles, but in my smaller iron it made about 8. I don’t recommend using Greek yogurt, but if it’s all you’ve got just be sure to thin it with water.
1 cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon table salt
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon nutmeg
¾ cup plain yogurt
¼ cup milk
6 tablespoons vegetable oil
1 heaping tablespoon molasses
1 large egg, separated
2 tablespoons brown sugar
½ teaspoon vanilla extract
Heat your oven to 250 degrees.
In a large bowl, combine all the dry ingredients.
In a medium bowl or Pyrex measuring cup, whisk together the yogurt, milk, oil, molasses, and egg yolk.
Place the egg white in a medium bowl. Using a hand mixer or whisk, whip the egg white almost to soft peaks. Sprinkle in the brown sugar and whip until firm and glossy. Beat in vanilla.
Pour the wet ingredients into the dry ingredients and whisk until just mixed. Using a silicone spatula, gently fold the egg whites into the batter until just incorporated.
If your waffle iron has adjustable heat, set it to medium. Add batter to hot waffle iron and cook until crispy and brown. Set finished waffle on the oven rack for at least 5 minutes and up to 20 to keep it warm and crisp. Repeat with remaining batter.
Serve warm with maple syrup.