Sourdough Gingerbread Waffles #BreadBakers

My choice for our BreadBakers bake this month was breakfast breads!  Breads and baked goods have always been high on the list of preferred breakfast foods for me.  Well, I certainly like eggs and bacon, omelettes and such, but I will always say yes to a breakfast baked good.  When my kids were little, we did a lot of pancakes and sometimes French toast, but what I decided I really loved was waffles.  (Crispy, FTW!)  Over the years, I have tried many gingerbread waffle recipes, because they sound so good.  They all had decent gingerbread flavor, but they were universally chewy and limp.  I just don’t think waffles should be waffle shaped pancakes.  My personal preference is for light and crispy waffles, probably because I grew up with my Grandma’s ethereal waffles.  Then I found my forever favorite sourdough waffles that are so light and tender crispy.  Finally I got a clue and decided to just spice up my favorite recipe, and we have a winner.  What’s also great about this type of sourdough recipe is that it is ready to go immediately because it uses only discard, unfed sourdough starter and requires no further souring time.

• Preheat waffle maker according to manufacturer instructions.

• In a medium bowl, whisk together the starter, eggs, salt, vanilla, sour cream, melted butter, and molasses.

• In a small dish, mix together the baking powder, baking soda, and spices (it’s a good idea to put
  the soda through a mesh sieve to remove any lumps).  Sprinkle the spice mixture over the top. Stir just until
  combined.

• Oil, spray, or butter the waffle maker if
  necessary, and pour in batter.  Cook according to the manufacturer’s
  instructions to desired level of crispness.  (I like to cook my waffles
  just until the steam stops coming out the sides of the waffle maker.)

    Serve with your favorite toppings.

 Be sure to check out the rest of our breakfast bakes: