Description
These gingerbread eggnog waffles studded with toasted pecans make a very special breakfast. Make ahead and reheat if you like. Whatever you choose, just make them!
Ingredients
Scale
- 2 c flour
- 1/2 t salt
- 1 t ginger
- 2 t cinnamon
- 1/4 t allspice
- 1 1/2 t baking soda
- 1/2 c brown sugar
- 1/2 c melted butter
- 1 c yogurt or sour cream
- 2 eggs
- 1/3 c eggnog (You may need a bit more)
- 2/3 c toasted chopped pecans
- Whipped Cream (optional)
- Brown sugar, mini chocolate chips, cinnamon for topping (optional)
Instructions
- Combine dry ingredients in a large bowl. Stir together.
- Melt butter in a large 4 c measuring cup-power level 7- for 1 minute. This should do it, but if it isn’t quite melted put in the microwave for a few seconds more. Add yogurt or sour cream, eggs and eggnog. Blend well with a whisk.
- Add liquid ingredients to dry ingredients in bowl. Fold together well. Stir in toasted pecans.
- Heat up your waffle iron. I use about 1/4 c per waffle. If your mixture is to stiff add a bit more eggnog. My waffle iron takes about 90 seconds to cook the waffles. Keep warm in a 300 degree oven until ready to serve.
- I top with whipped cream and maple syrup. If you’d like you can mix up 3 T of dried out brown sugar with 1/2 t cinnamon and 3 T mini chocolate chips to sprinkle on top of the waffles. Zoe loves them this way! (Plus this is the perfect way to use dried out brown sugar. It makes a great crunchy topping.)
