When there is a chill in the air, somehow all those warm spices seem to taste better and make you feel warm from the inside out. That is when regular waffles just won’t do, and I look in my recipe notebook for something a little bit different. These waffles are equally good in a Belgian or American style waffle maker. I don’t think maple syrup is needed, but it certainly doesn’t taste bad! And putting some bacon beside it…yum!
- 1 3/4 C all purpose flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg (fresh, if possible)
- 1/4 tsp ground cloves
- 4 large eggs
- 1 C milk (I use whole)
- 1/2 C sour cream
- 6 TB unsalted butter, melted
- 1/2 C packed dark brown sugar
- 3 TB unsulphered molasses
- 4 oz cream cheese--for glaze
- 1/4 C unsalted butter, softened--for glaze
- 1 1/2 C powdered sugar--for glaze
- 3 - 4 TB milk--for glaze
- 1/2 tsp vanilla extract--for glaze
Preheat waffle iron while preparing batter.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined.
In a separate bowl whisk the eggs until foamy. Add the milk, sour cream, melted butter, brown sugar and molasses. Whisk until well combined.
Make a well in the center of the flour, and pour liquid in the well. Mix until just combined; it should be slightly lumpy...do not overmix.
Spray waffle iron with nonstick spray. Pour batter into iron--amount depends on your iron. Cook according to your individual waffle iron instructions.
Serve by piping glaze over the top (put in a resealable bag and cut off a tip)
Place cream cheese and butter in a mixing bowl. Mix with an electric mixer until well blended and fluffy.
Add in powdered sugar, milk, and vanilla and whip until light...add more more if needed to make easier piping.