Ingredients
1¾cupsall-purpose flour
2tspbaking powder
½tspbaking soda
½tspsalt
2tspground cinnamon
1 ½tspground ginger
¼tspground nutmeg
¼tspground cloves
4largeeggs
1cupmilk (whole or 2%)
½cupsour cream
6tbspunsalted buttermelted
½cupdark brown sugar
3tbspunsulphured molasses
4ozcream cheese,softened
¼cupunsalted butter,softened
1 ½cupspowdered sugar
4tbspmilk
½tspvanilla extract
Preparation
Preheat waffle iron while preparing batter.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds.
Make a well in center of flour mixture and set aside.
In a separate medium mixing bowl whisk together eggs. Add in milk, sour cream, butter, brown sugar and molasses and whisk until well combined.
Pour milk mixture into well in flour mixture then whisk mixture just until combined (batter should be slightly lumpy).
Spray waffle iron with non-stick spray.
Pour batter into waffle iron (the amount you need to add will vary based on waffle maker size. For smaller waffles you’ll only need about ⅓ cup for Belgian waffles you’ll need about ⅔ cup).
Cook according to waffle iron manufacturers instructions.
Plate waffles and serve with cream cheese glaze, either pipe over top by pouring it into a resealable bag and snipping one end or spoon and spread over top.
