Why serve ordinary waffles when you can spice things up a bit with chopped candied ginger and lemon! These waffles use readily available ingredients and are an innovative take on a classic breakfast staple. They have become one of our go-to sweet dishes during our summer breakfast service. We serve them with a choice of maple syrup or our house-made apricot syrup from one of the three apricot trees found in our lush acre of gardens.
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Prep Time:
20 Minutes
Cook Time:
10 Minutes
Total Time:
30 Minutes
Servings: 12
Ingredients:
- 3 cups all-purpose flour
- 3 tablespoons yellow cornmeal
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- 1 tablespoon lemon zest
- ½ cup finely chopped candied/crystallized ginger
- 2½ cups milk
- 1 cup buttermilk
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 2⁄3 cup canola or vegetable oil (5 oz)
Instructions:
-
Combine the flour, cornmeal, sugar, baking soda, salt and ground ginger in a large mixing bowl; whisk until well blended. Stir in the zest and candied ginger. Add the liquid ingredients and whisk until just smooth. Let batter rest 5 minutes before using.
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Preheat the waffle iron to desired setting.
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Pour batter onto the center of the lower grid of the preheated waffle maker. Close lid of waffle maker.
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Remove waffle from iron and place in 250 degree oven until service. Dust with powdered sugar and sprinkle with additional chopped candied ginger. Whipped cream on the side is a nice addition.
