Do the Waffle

Jeanne has been feasting her eyes on video she shot at Home Slice Bakery in Dubois, Wyoming. Naturally, this mental holiday has made her a bit peckish, or puckish, twiddling around the idea of how quickly we can get back to the little red farmhouse (shown above) where delicious breads, crackers, cookies and a secret supply of freshly made goat's milk cheese come from.

Since Senor Suave is just a few days from landing on her doorstep, it's important that I ask her this: Where is your waffle iron? With his knowledge of coffee and your iron, I see the potential for true kitchen chemistry. Try this gingery version of an American classic in any region of the country.

Gingery Waffles

1/3 cup brown sugar
1 egg
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons minced crystallized ginger

Whisk sugar and egg in a medium bowl about 2 minutes. (Whisking will fluffen the egg white to get some of that airiness valuable to a good waffle)

Mix in buttermilk, molasses and butter.

In a separate bowl, combine flour, baking powder, spices, baking soda and salt. Add to the liquid ingredients and whisk to blend. Add in the crystalized ginger.

Preheat your waffle iron and brush with melted butter or zap with cooking spray. Add a few scoops of batter (depending on waffle iron size); I use about 4 gravy ladle scoops. Cook (exact time will vary).

Serve with whipped cream, maple syrup or my favorite way - just tear off a quarter and eat it by hand, freeing up your other hand for another quarter.