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.
- 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)
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.
Preheat the waffle iron to desired setting.
Pour batter onto the center of the lower grid of the preheated waffle maker. Close lid of waffle maker.
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.