This is the warm, cozy, comforting, holiday breakfast you’ve been waiting for all your life. And honestly everything’s better in waffle form, amirite?
For the Waffles:
2 C all-purpose flour
3 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cocoa powder
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves
2 large eggs, separated
2 T molasses (not blackstrap)
⅓ C dark brown sugar, packed
2 C buttermilk
1 tsp vanilla
¼ C coconut oil, melted
For the Cranberry Maple Compote:
2 C cranberries
½ C maple syrup
½ C water
1 cinnamon stick (or ½ tsp ground cinnamon)
⅛ tsp salt
For the Waffles:
Preheat your waffle iron
In a large bowl whisk together the flour, baking powder, baking soda, salt, cocoa powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
Place the egg whites in a very clean bowl and set aside.
In a smaller bowl, whisk together the egg yolks, molasses, brown sugar, buttermilk, and vanilla
Using a handheld or stand mixer beat the egg whites just until stiff peaks form (err on the side too soft rather than too stiff here).
Pour the buttermilk mixture into the dry ingredients. Mix until barely combined (there will still be some pockets of dry flour). Then add the coconut oil and mix just until no dry flour remains (there will still be a few, small lumps).
Gently fold the egg whites into the batter until no white streaks remain.
Grease your waffle iron and cook a generous ¾ C of batter at a time. This will of course vary depending on the size of your waffle maker.
Keep waffles warm in a 250°F oven while you repeat with the remaining batter.
For the compote:
Combine all ingredients in a saucepan over medium heat.
Bring to a boil, reduce heat to medium low, and cook for 8-10 minutes stirring occasionally.
Serve it up!
The compote will thicken slightly as it sits.
Waffles will be a little soft straight out of the iron, but they will crisp up as they sit.
Keywords: holiday recipe, brunch recipe, waffles