Classic Gingerbread Waffles Christmas Breakfast Recipe (2024)

FAQs

What makes waffles gummy? ›

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

Eating a Waffle the Basic Way

Spread a layer of sliced strawberries or sliced bananas on top of the waffle, and then cover the fruit with a generous dollop of whipped cream. Add some fresh fruit to the waffle and sprinkle a dusting of confectioner's sugar over the fruit.

Like many of Western civilization's finest achievements, the long and delicious history of waffles can be traced to ancient Greece, where Athenians cooked flat cakes called obelios between two metal plates. The word waffle is related to wafer, as in the Communion wafers that were a staple of early Christian fasts.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

For those who prefer their waffles on the sweeter side, we recommend pairing them with a Maple Milk Punch or a Coffee and Waffle co*cktail.

French people don't eat pancakes or waffles for breakfast; they eat baguette and croissants, savory. Almost every French person drinks some coffee in the morning. This is generally made with a cafetiere (French press). The only sweet thing you will find on a French table at breakfast is jam, butter, or Nutella.

Eat them warm, but they are equally very good cold. Reheating cold waffles in a hot waffle iron revives them beautifully and gives them a little crisp exterior. Keep leftover waffles in an airtight container for up to 1 week (2 weeks is fine too) as they only get better; they also freeze very well.

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

What fruit to eat with waffles? ›

Spreads: Whipped butter, peanut butter, Nutella, cream cheese, marshmallow fluff, whipped cream and yogurt. Sprinkler: Powdered sugar, granola, rainbow sprinkles, bacon crumbles and chopped nuts like macadamias, pecans, walnuts and pistachios.

In comparison to thick, rectangular Belgian waffles, German waffles are typically baked in a heart-shaped waffle maker and are much thinner. The batter has more sugar which makes the waffles incredibly delicious on their own. Belgian Liege waffles are typically sweeter as the batter includes pearl sugar.

Liège waffle. We have two types of waffles in Belgium: the Liege waffle and the Brussels waffle.

But if you're getting waffles that seem to be crisping up very quickly with a gooey center, try lowering the heat — your waffles will be on the iron for a little longer, but it will give them time to cook through without burning the outside.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.