Spiced Gingerbread Waffles with Pan-Glazed Apples

These waffles are delightfully spiced and molasses-laced, and very popular with waffle lovers. Serve them for brunch with yogurt or for a Mardi Gras dessert, with ice cream and the warm, spicy Pan-Glazed Apples (following).

 

Makes 6 to 8 large waffles, depending on the size of the waffle iron

 

2	cups unbleached all-purpose flour
½	cup whole wheat flour
¼	cup packed light or dark brown sugar
4	teaspoons baking powder
1	teaspoon baking soda
1	tablespoon instant espresso powder
1	tablespoon ground ginger
1	teaspoon ground cinnamon
1	teaspoon ground allspice
¼	teaspoon salt
2	large eggs
1½	cups buttermilk
½	cup light molasses, slightly warmed for easy mixing
6	tablespoons (¾ stick) unsalted butter, melted
¾	cup golden raisins
	Pan-Glazed Apples, following

1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda, espresso powder, spices, and salt. In another bowl, beat the eggs, buttermilk, and molasses with a whisk until foamy.
2. Pour the buttermilk-molasses mixture into the dry ingredients and combine with a few strokes. Drizzle the surface with the melted butter and fold in along with the golden raisins. The batter will be just evenly moistened. Do not overmix.
3. Preheat the waffle iron to medium-high or according to the manufacturer’s instructions. Brush the waffle iron grids with oil or melted butter. For each waffle, pour about 1 cup of the batter onto the grid. Close the lid and bake until the waffle is crisp and well browned, about 4 to 5 minutes. Remove the waffle from the iron with a fork, to protect your fingers. Serve immediately, topped with warm Pan-Glazed Apples, or cool completely on racks, store in plastic bags, and freeze for up to 2 months.

Pan-Glazed Apples

Makes enough apples to top one batch of Spiced Gingerbread Waffles

 

4	tablespoons (½ stick) unsalted butter
3	large tart apples, peeled, cored, and cut into ¼-inch-thick slices
3	tablespoons sugar, or to taste
1	teaspoon ground cinnamon, or to taste

Melt the butter in a 12-inch sauté pan over medium heat and add the apples. Sprinkle with sugar and cinnamon to taste and cook until tender, stirring occasionally, about 8 to 10 minutes. Serve immediately.