' This is an experiment that luckily went right. 
The kids liked it, and both Matt and I agreed that it’s worth experimenting a bit with to perfect the flavors.
I used the King Arthur Sourdough Waffles recipe as the base, substituted molasses for the sugar, and added ground cinnamon, ground ginger and ground nutmeg. Next time, I’m going to increase the spices, and add a bit of Splenda granular before the waffles are cooked to help support the spices.
The recipe as I have listed it below makes a very nice, crisp and slightly tangy waffle. When cooking them, you might want to cook them not quite as long as you normally cook waffles – we found they get really stiff and hard to cut. Still, they’re great with butter and syrup, so no complaints!
Gingerbread Sourdough Waffles
Makes 13 waffles in my waffle maker
Overnight Sponge
2 cups unbleached flour
2 tablespoons molasses
2 cups buttermilk
1 cup sourdough starter (all-purpose, unbleached flour)
Waffle Batter
2 large eggs
1/4 cup butter — melted
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
To make overnight sponge, combine flour, molasses, butermilk and starter in a large bowl. Mix well, then cover and let rest at room temperature overnight.
Preheat your waffle iron according to the directions for cooking waffles.
In a small bowl, beat together the eggs and melted butter. Add to the overnight sponge.
Add the rest of the ingredients and stir to combine. Don’t worry if the batter bubbles up a bit.
Cook batter on your waffle iron according to the manufacturer’s directions.
Serve the waffles immediately, or keep warm in a 200 degree F oven until you’re ready to eat.
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Per Serving (excluding unknown items): 131 Calories; 5g Fat (31.9% calories from fat); 4g Protein; 18g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 308mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
