"It's beginning to look a lot like Christmas, everywhere you go. Take a look in the five-and-ten, glistening once again, with candy canes and silver lanes a-glow."
Oh, yes! ... It's almost Christmas! My baking is done. The presents are all wrapped (finally!). My last-minute grocery purchases are complete. And now ... it's time to simply enjoy the fun and festivities with friends and family. And in our family, nothing says Christmas day like these Christmas morning Gingerbread Pancakes.
There is, however, a family debate about how to best enjoy them.
I am squarely in the 'have them with maple syrup, OF COURSE' camp, like in the photo above. I mean, just look at that beautiful golden syrup spilling down over the gingerbread-y goodness. Who can resist that??
Well, apparently the 'other' gingerbread waffle camp in our family.
The other camp swears by enjoying them with lemon curd, like in the photo below. Lemon curd is tasty, I'll admit that. And I do love it's bright sunshiny yellow sitting beautifully atop the waffle ...
... but for me, it's pure maple syrup all the way.
But whichever way you enjoy them, they are a wonderful Christmas morning treat ... especially when they're made by a wonderful Mom.
Oh, just be careful not to dribble any syrup on the presents, okay?
Merry Christmas, everyone!
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Source: My Mom
1 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1/4 c. granulated sugar
3 eggs, lightly beaten
1 c. buttermilk
1/2 c. molasses
1/3 c. shortening, melted
1. In a large bowl, combine flour, baking soda, baking powder, salt, ground ginger, and sugar; set aside.
2. Combine eggs, buttermilk, molasses, and melted shortening, stirring until well blended. Add to flour mixture. Stir until blended.
3. Cook in a waffle iron, according to the manufacturer's directions. I use a deep Belgian waffle maker, but any type of waffle maker will work. Serve with pure maple syrup or lemon curd (here's my recipe for homemade lemon curd).
Makes about 14 waffles. Waffles can be made ahead and frozen. Thaw and reheat in the oven at 300 degrees for just a few minutes, until they are heated through and the surface is 're-crisped.'
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