Since my long-run buddy is out of town this week I was able to sleep in and take over Waffleman's Sunday duty. Topped with a schmear of mascarpone, fresh blackberries and a little maple syrup, who says gingerbread is just for Christmas?
Source: Family Circle, December 2010 issue
1 cup flour
1 cup whole wheat flour
3 tsp. baking powder
2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup brown sugar
1 3/4 cup buttermilk
1 stick unsalted butter, melted
1/2 cup molasses
Preheat waffle iron.
In a large bowl, whisk together flours, baking powder, ginger, cinnamon, nutmeg, and salt.
In another bowl, beat eggs and brown sugar together until combined. Pour buttermilk and melted butter into egg mixture and beat until well-blended.
Make a well in flour mixture and stir in egg mixture and molasses; stir until well-blended.
Pour about 1/2 cup waffle batter in each heated waffle mold. Close lid and cook for 2 minutes; remove carefully and place on a baking sheet in a warm oven; continue with the rest of the batter.