Gingerbread Waffles with Hot Lemon Curd Sauce | Midwest Living

Gingerbread Waffles with Hot Lemon Curd Sauce

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Gingerbread Waffles with Hot Lemon Curd Sauce

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  • Makes: 12 servings
  • Yield: Makes 24 (4-inch) waffles.
  • Prep 25 mins

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These spicy waffles will fill your house with the nostalgic perfume of Christmas cookies and holiday baking. The recipe comes from the Southmoreland on the Plaza in Kansas City, Missouri, where the innkeepers serve the waffles with a salty meat like breakfast sausage or ham.


  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 egg yolks, lightly beaten
  • 1 cup molasses
  • 1/2 cup buttermilk
  • 1/2 cup butter, melted
  • 2 egg whites
  • Powdered Sugar (optional)
  • Hot Lemon Curd Sauce
  • 1/2 cup sugar
  • 1 teaspoon all-purpose flour
  • 1/2 cup water
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter, cut up into small pieces
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons lemon juice


  1. For waffles: In a large bowl, combine flour, cinnamon, baking soda, ginger, cloves and salt; make a well in the center and set aside. In a small bowl, combine egg yolks, molasses, buttermilk and butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Set aside.
  2. In a small bowl, beat egg whites with an electric mixer on medium speed for 1 to 1 1/2 minutes or until stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour mixture, leaving a few fluffs of egg white. (Do not overmix.)
  3. Bake waffles in a preheated, lightly greased waffle baker according to manufacturer's directions.
  4. Serve waffles warm with Hot Lemon Curd Sauce on the side and, if you like, dust them with powdered sugar.
  5. Hot Lemon Curd Sauce: In a medium saucepan, stir together sugar and flour. Stir in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
  6. Stir half of the sugar-flour mixture into the egg yolks, stirring constantly. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Stir in lemon peel and juice. Use immediately or cover surface of the curd with plastic wrap until ready to serve. Serve warm with Gingerbread Waffles. Makes about 1 cup.

Nutrition Facts

(Gingerbread Waffles with Hot Lemon Curd Sauce)

Servings Per Recipe 12, Monosaturated fat (g) 2, Folate (µg) 24, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 0, Potassium (mg) 228, sodium (mg) 186, Thiamin (mg) 0, vit. C (mg) 1, vit. A (IU) 194, calcium (mg) 40, sugar (g) 12, Cobalamin (Vit. B12) (µg) 0, iron (mg) 1, carb. (g) 23, Fat, total (g) 6, cal. (kcal) 152, pro. (g) 2, Niacin (mg) 1, chol. (mg) 51, sat. fat (g) 3

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