pears and gingerbread for breakfast

A week or so ago we had our engagement party, so with a few extras for breakfast it seemed a good time to do a little recipe testing. I have had my eye on this gingerbread waffle recipe for a long time, but waffles are a little time consuming to attempt on an everyday basis.

These were lovely but not gingery enough for me, being named as they are after gingerbread. Next time I would add another teaspoon of ground ginger, some mixed spice and treacle instead of golden syrup to make them more like gingerbread. The recipe contains no butter, so they were a little less crisp than waffles usually are, I would probably add a little melted butter too.

We ate them with some pears fresh from the orchard that were poached with some leftover white wine, caster sugar, water and a vanilla pod.

With greek yoghurt and a drizzle of fig leaf syrup these made a nice start to the day.



gingerbread waffles - from Everyday Coking by Allan Campion and Michelle Curtis

1 1/3 c self raising flour
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 eggs, separated
1 c milk
1/4 c brown sugar
1/4 c golden syrup

Sift together the dry ingredients. Beat egg whites til stiff. Beat together the yolks with the milk, brown sugar and golden syrup until smooth. Add the egg yolk mixture to the sifter dry ingredients and stir until combined. Fold in the egg whites as gently as you can.

Cook spoonfuls of mixture in a lightly oiled waffle iron (or make hotcakes in a pan). Serve with syrup and fruit.