Gingerbread Waffles With Cinnamon Peach Topping
1 bag of frozen peaches (not fresh)
2 teaspoons of cinnamon
3 tablespoons of sugar
2 cups of flour
2 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of ground ginger
1 teaspoon of cinnamon
1/8 teaspoon of ground nutmeg
1/8 teaspoon of ground cloves
6 tablespoons of soft margarine
4 eggs, beaten
3 tablespoons of molasses
1 cup of almond milk (or soymilk or regular milk)
1/2 cup of sour cream
Cinnamon Peaches with Syrup
Mix the frozen peaches, cinnamon and sugar in a bowl. Cover the bowl in plastic wrap and let sit in the fridge overnight. Frozen peaches work the best with this because of their softer texture that they attain during the freezing process. If you don't have time to let this macerate overnight, pop it in the microwave and zap it for 20 second intervals, stir until you get the desired texture. Macerating these overnight will create the most delicious brown liquid that will surpass any maple syrup you'll ever have.
This makes 8 waffles.
Heat up your Belgian waffle maker.
Mix the flour, sugar, baking powder, spices in a bowl. Toss the margarine tablespoon by tablespoon into the flour mixture. Add the eggs, molasses, milk and sour cream. Mix thoroughly until all lumps are gone but don't over mix. Add some of the mixture to your waffle maker. About 1/2 a cup or so. Cook until it's the desired crispiness. Layer the waffles in between paper towels to keep them from getting soggy.
Serve with some of the cinnamon peach and syrup topping. Enjoy!
If you want these spicier, add more ground nutmeg and ground cloves. If you want it darker add more molasses. If you want it crispier, replace the soft margarine with melted butter.