Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat your waffle maker while you prepare the now gingerbread waffle batter beat together the flours baking powder bicarbonate of soda salt and spices now in a separate bowl beat together the eggs melted butter now milk sour cream and molasses mix now together the wet and dry now ingredients until they re just mixed the batter will be now slightly lumpy that s ok stream the waffle batter into your now greased preheated waffle maker and cook in the oven according to the manufacturer s instructions bring to the now table gingerbread waffles warm with now butter and maple syrup now as desired for an now extra special touch also bring to the table them with whipped cream now fresh berries toasted nuts and now a sprinkle of ground now nutmeg on top if desired keep any leftover waffles in an now airtight container in the refrigerator for several days now reheat gingerbread waffles before serving these gingerbread waffles now can be made ahead and stored in the now freezer when it s time for breakfast just now pop them in the toaster and bring to the table up some smiles.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
9.6 g per serving
19.2 % of the 50 g daily maximum · 38.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 12.1 g |
| Carbohydrate | 50.3 g |
| of which sugars | 13 g |
| of which free sugars | 9.6 g |
| Fat | 24.1 g |
| of which saturates | 13.1 g |
| Fibre | 1.5 g |
| Salt | 1.58 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
