Don’t create this unless you’re aware that it might be more addictive than crack.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup light molasses
- ½ cup butter
- 1 ½ teaspoons baking soda
- ½ cup milk
- 1 egg
- 2 cups all-purpose flour
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups boiling water
- 1 cup white sugar
- 2 tablespoons cornstarch
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons butter
Instructions
- In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
- In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
- To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.
Nutrition Facts
| Calories | 664 kcal |
| Carbohydrate | 114 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 1078 mg |
| Sugars | 65 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Delightful change
I made this on Christmas morning… they were really good! The combination of the not too sweet waffles and the sweet chocolate sauce was very nice. I would recommend maybe adding a little extra milk if you batter is too thick. I made them on my Belgian waffle maker for 4 minutes, and they turned out perfect. Less sauce on them is better than smothering. What a great Christmas treat!
A little dense but wonderful for breakfast the day after Christmas!
I like the idea in concept but it came out rather dry and kind of cardboardish in taste and texture. We made it with the chocolate sauce as well as the eggnog sauce recommended by BSR2911.
Very good recipe, taking the advice of the previous reviewers, I added about 1/4 more milk, because the recipe does turn very thick. I also halved the hot chocolate sauce recipe and used 1% milk instead of water, and it was delicious. I had no problem with sticking, though the waffles are a bit soft, just handle carefully when removing from the waffle iron so as not to tear. Also, you should NEVER used non-stick spray in a waffle iron! It breaks down the coating, just use an basting brush and brush on regular oil of your choice. FANTASTIC recipe, big hit with my kids!!
We made this recipe on Christmas morning and really enjoyed it. We made a variety of sauces but also limed the chocolate sauce
Very yummy… They were heavier than regular waffles, but quite tasty. My husband and my 13 month old twins loved them! They were a delightful meal for Christmas Eve! I think they might become a tradition in our family. Just one remark on making the chocolate sauce (maybe many ppl already know and did something like this)… It is important to blend the cornstarch in with some cold water or milk BEFORE mixing it into the boiling water. Otherwise it will clump up BIG TIME! Thank you for sharing this recipe!
I used the nutmeg sauce of another reviewer rather than the chocolate sauce (delish!) 4 stars for the recipie as written. Very good, but has some issues as addressed by other reviewers. I’ve played around with it & suggest the following to kick this upto a 5 star recipie: 1)The molasses makes a difference in flavor, the darker the molasses, the more intense ‘molasses taste’ & the less sweet it is. 2)Use buttermilk instead of plain milk. This resolves the too crisp too fast issue &, imho, improves the overall texture & flavor, plus it holds together better in my experience. 3)Use heaping measurements for the spices, & add 1/4 tsp. cloves to the mix. 4)Break out your favorite wooden spoon & mix this by hand. Just like muffins, it only needs a few stirs. 5)The batter as written is the same thickness as real gingerbread. I add water at the end, mixing just till incorporated, so it ends up on the thicker end of waffle batter consistency-usually between 1/3-1/2 c., but mix in a T at a time rather than just dumping in the whole amount. 6)Based on my real gingerbread recipie, I tried adding a splash of brandy (or brandy flavoring)-it adds a little ‘je ne sais quoi’ & also try 1/2 AP & 1/2 whole wheat flour if you want healthier. We have a regular waffle iron, I don’t know if the iron makes a difference or not. With the changes I made the results were still filling & more dense than a standard waffle, but that’s the gingerbread part & to be expected.
The Chocolate Sauce was good. The gingerbread waffles were heavy and filling, but ok.
These waffles were interesting. Not as good as I hoped, but something strangely appealing about them. Worth a try, but I wouldn’t make them again.
Excellent! I used half whole wheat and half white flour to make them a tad healthier. Also, we skipped the sauce.
good taste but fell apart and stuck terribly to the waffle iron – even though it was well sprayed with cooking spray cooked the rest of the batter as pancakes on the griddle that worked
Just made these tonight. They were not very tasty and very heavy and crumbly. Not waffle texture at all.
I added about 1/2 a cup more milk to help thin down the batter. With my belgium waffle maker it made 4 waffles. My kids liked them.
I loved these, they r like having dessert for breakfast, I shared this with all my friends on facebook!
These were not good at all. I gave it a 2 because the sauce was half way decent and could be used on ice cream or something. They were so dense and hardened up on your plate as you were eating them. Not a make again for us by any means.
Don’t own a waffle iron (but I just had to try this recipe!), so I tried to make pancakes. But no matter what I did, it burned them. So I poured the rest of the batter into a greased loaf pan and made a gingerbread loaf out of it. Worked out much better. Not burned. I served it by cutting it up into small slices and drizzling the choc. sauce on top with a dollop of whipped topping. 5 stars for the chocolate sauce!! Tastes wonderful in a cup of coffee too! 4 1/2 – 5 stars for taste of the gingerbread. 4 stars for the fact that it didn’t work out for pancakes.
The waffles are too heavy and came out dry no matter how I played with cooking time and temperature, but the chocolate syrup was rather good. I plan to make the syrup again to serve hot over vanilla ice cream.
I made these this morning for my three kids (ages 1, 3, and 9) and no one made a sound during breakfast. Can I tell you how rare that is? That is how good these are! I can’t wait to make them again. Despite what some people said, my waffles turned out to be very light, fluffy, moist, and full of flavor. I had no difficulty removing my waffles from my waffle maker. I am certain no chef; just a housewife, but I do not understand how anyone could have difficulty with this recipe. NOTE: Make sure you dissolve the cornstarch in a little bit of water before adding it to the sauce or you will get a few lumps. I had children pulling at my legs so I skipped that step. Then when I reheated the sauce the next morning I found a few lumps. The only change I would make, only because of person preference, is I would use milk instead of water the next time I make the chocolate sauce a little more rich.
I didn’t like these at all. I love the taste of gingerbread normally but these were too heavy with the taste of molasses. The batter was heavy too. I could barely finish one because of the heaviness and sweetness, I can only imagine what they’d be like with the chocolate sauce.
I’ve made these a few times since 2002, just never rated them before. I do add some sugar to sweeten them to our liking, and I have never made the sauce. We usually serve ice cream over them.