Molasses-Ginger Waffles topped with Roasted Pears

Ideal for a cozy winter morning, these waffles are packed with warm spices and are made even better with the addition of tart pomegranate seeds.
By Shelley Ludman

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Packed with molasses and warm seasonal spices, then topped with roasted fruit and a sprinkling of festive pomegranates, these are a perfect for a January breakfast, or any other cozy winter morning really.

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Molasses-Ginger Waffles topped with Roasted Pears
 
Ideal for a cozy winter morning, these waffles are packed with warm spices and are made even better with the addition of tart pomegranate seeds. Topping adapted from With Food + Love.
Author:
Recipe Type: Breakfast
Serves: 4-5 servings
Ingredients
Waffles
  • ¾ cup white flour
  • ¼ cup spelt flour
  • ¼ cup + 1 T brown sugar
  • ½ T baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ cup plain greek yogurt
  • 1 egg
  • 1 cup nut milk
  • 2 T molasses
  • 1 T canola or grapeseed oil
Roasted pears
  • 2 pears, halved and cored
  • 1 T coconut oil, melted
  • 3 T maple syrup
  • ½ tsp vanilla extract
Topping
  • seeds from half a pomegranate
  • extra maple syrup, for serving
Instructions
  1. Start by preparing the roasted pears. Preheat the oven to 375 and line a baking sheet with parchment paper.
  2. Combine the coconut oil, maple syrup and vanilla in a medium size bowl. Slice each pear half into roughly 4 slices and gently toss in the syrup, evenly coating each piece.
  3. Lay the pieces skin side down onto the parchment paper. Roast for 5 minutes. Flip the pieces so the flesh is now facing down, and continue roasting for 10-15 minutes, until softened and lightly browned.
  4. Now, onto the waffles.
  5. Combine, and whisk the dry ingredients in medium size bowl. In a separate bowl, combine the wet ingredients. Pour the wet over the dry, and mix to incorporate, removing any lumps if need be.
  6. Let the batter sit for 5 minutes while the waffle iron heats up. I use about ½ cup of batter per waffle.
  7. Serve warm with 3-4 pear slices, a heaping spoon of pomegranate seeds, and a drizzle of maple syrup.

 

Shelley Ludman

Shelley is the voice and photographer behind the food and travel blog, Sevengrams. When not at her day job as an Architect in Toronto & Montreal, Shelley can be found cooking in her kitchen, strolling through the nearby market, or escaping on weekends with her boyfriend (aka the in-house taste tester).

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