Gingerbread Waffles and "the process"

My favorite breakfasts involve eggs-- scrambles, omelets, a couple lovely over-easy ones atop crispy hashbrowns (if I wasn't already stuffed, I'd be craving eggs again). So it's a puzzle to both N and I why, over the past few years, I've begun to experiment with waffles. Perhaps it began with that bacon waffle N ordered at Andy's Cafe. Now that was a beautiful waffle!

This time the idea was all about gingerbread waffles (though the bacon and blueberry experiment is gaining tradition status). My usual recipe finding process may be similar to yours-- I Google and Google and Google, refining the search until I find 6-8 that sound like what I'm looking for. I leave those tabs open on the browser, until I can whittle the selections down to 2 or 3. Sometimes I'll print all 2/3 before I can decide. I was tempted by the recipe that called for pumpkin, but decided on a recipe from Annie Eats blog. (I worry about wasting the leftover pumpkin). The only change I made was to add brown sugar instead of white.


I served them with applesauce, butter and maple syrup. Neither of us could imagine eating the waffles without applesauce or apple butter. It added a fresh, bright and slightly tart flavor to all the sweetness. They seemed a little dry, but still delicious. I think it'll be worth it to try the other two recipes. Only because it's a fun way to spend a weekend morning.

The recipe we made: Annie Eats

The recipe with pumpkin: Cristine Cooks

The recipe with buttermilk: A Bloggable Life