Gingerbread waffle batter

After my first waffle attempt (cheddar and rosemary) I decided to go for a sweet option for round 2. There are sooooo many waffle recipes out there, it’s ridiculous (and amazing!) I couldn’t go past Martha Stewart this time, but tweaked her recipe for the Thermomix. 

Ingredients

300g plain flour
30g granulated sugar (original recipe calls for about 45g)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

4 large eggs

6 tablespoons unsalted butter, melted and cooled (now normally I would just ignore the unsalted part, however my end result was a tad on the salty side. So either go for unsalted butter or reduce the quantity of salt to 1/4 tsp)

250g milk

1/2 cup sour cream

3 tablespoons golden syrup

Method

Put all of your dry ingredients in the bowl and mix for 20 seconds/speed 10 (I had whole cloves and scraped out cardamom seeds from their pods so I blended the dry ingredients for 30 seconds)

– Add your wet ingredients and blend for 10 seconds/speed 6.

– Use your waffle iron as per instructions. Enjoy with maple syrup and fresh fruit, or sour cream and jam! 

   
 

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2 thoughts on “Gingerbread waffle batter

  1. Hummm, that’s look very tasty. Where do you buy your waffle maker?

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