Debbie Dance Uhrig
If you still haven’t made up your mind on Christmas breakfast, this column is made for you! As an avid pancake and waffle fan I don’t steer too far from traditional when it comes to my griddle cakes. However I’m definitely making an exception here.
Before I spill the beans on the gingerbread waffles let’s remind ourselves how handy it is to make both pancakes and waffles in advance. You don’t have to dirty up the grill every school morning to have good tasting griddle foods. I always make loads more than we need; then use them for the entire week as breakfast or snack foods. I realize this recipe is made with all-purpose flour, but down the road you could consider adding less flour and using a portion of oatmeal. Some of you may also want to turn this into a whole wheat pancake or waffle. Remember you’ll have to do some adjusting on the liquid to dry. This is because the liquid to flour ratio changes with each type of flour. You will also have to consider the leavening. More will be needed when turning to a flour like whole wheat.
Not only have I got a new gingerbread waffle, I’ve also stirred up a simple butter to accompany them. I used a tablespoon of molasses to 1/2 cup softened butter. If you don’t have molasses, sorghum would probably work too. I like to leave the mixture at room temperature for easy spreading on the waffles/cakes. Beware of using black strap, I definitely think you’ll be disappointed on the taste. What’s the difference between these three relatives? Sorghum is considered the first cooking of cane juice, molasses the second cooking and black strap the third.
Not only was this the definition I was taught by my mother, Betty, and her parents and grandparents, it’s also the ‘culinary’ rule. Some friends in Oklahoma told me a few years ago there is now a cane used just for sorghum and one just for molasses. Sorghum is the amber colored syrup that’s best with biscuits and table consumption. Molasses is a deep deep brown and good for baking and cooking. Black Strap can be used for ‘some’ cooking, though it packs quite a bite on the palate.
The idea that Christmas is this weekend still leaves me floundering. The month has gone by with much haste! Everyone asks me if I have my baking done and I have to respond with a ‘no’. I can make all those sweets and candies, but my family doesn’t really eat them much. Therefore I prepare mostly baked goods like cinnamon rolls and homemade bread. Which I WILL get to by tomorrow.
Our son, Phillip, turned 16 this past week. He asked us why we were getting so excited over this birthday. So we explained, of course, about how it’s just a monumental step towards driving and adulthood. I never saw so much delight and pleasure as when Phillip received his new carhartt coat and overalls. Not to mention new headlights for his pickup truck!
Our family extends best wishes to each and every reader during this blessed holiday season. May you find peace and comfort in the understanding of Christ’s birth. Our lives can change in the blink of an eye, embrace those you love and tell them what they mean to you. God Bless & Merry Christmas.
Simply Yours, The Covered Dish. www.thecovereddish.com
2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon cloves
3/4 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/4 cup molasses
2 eggs, lightly beaten
1 1/2 cups buttermilk or soured milk
4 tablespoons melted butter
Combine all dry ingredients in a bowl, stirring or whisking to blend.
Make a well in the center of the dry and combine 2 lightly beaten eggs, sugar, molasses and milk. Lastly add the melted butter; stirring to blend.
The amount of batter used per waffle will vary depending upon the waffle maker. One of mine uses around 1/4 – 1/3 cup per side, and the large Belgian, of course, uses a great deal more.
Some waffle makers do not have a signal for when the waffle is done. Should this be the case remember to watch for the steam to stop.
The buttermilk tends to make the waffle extremely thick. I’m not sure that I don’t prefer to use soured milk. In a small waffle maker I used a 3 tablespoon scoop on each side.
1/2 cup (1 stick) room temperature butter
1 tablespoon molasses or sorghum
Stir molasses into the butter until smooth. Spread over waffle and top with pancake syrup. The butter could be melted and poured if desired.