I’ve been making gingerbread with Hodgson Mill Whole Wheat Gingerbread Mix pretty much since I started baking. To this day, smelling the gust of rich spices, earthy molasses, and whole wheat that floats out when I snip open the package reminds me of the excited anticipation of waiting for Christmas when I was a kid.
Didn’t Christmas feel like it took forever to arrive when you were young? Now it feels like there’s never enough time. This year, I’m taking a time out to whip up these soft, tender, spicy waffles for a quick but decadently delicious breakfast. (I’ll have to remember to pick up an extra box or two, since I still intend to make my usual batch of gingerbread men for gifts.)
It only takes about 15 minutes to prep everything, which is nice, since it won’t be long before I’m back to worrying about getting the rest of my gift shopping done. And it’s an added bonus to bake with a healthy mix like Hodgson Mill Whole Wheat Gingerbread Mix. Not only is it a time saver, it’s great to know I’m getting a helping of healthy whole wheat even in my waffles and holiday cookies.
Core the pears and chop them up into cubes – you can peel them if you prefer, but I like the skins on, for more color and texture.
You’ll need a small saucepan to simmer the sauce while you’re making waffles.
Simmer the chopped pears with honey and lemon juice until the pears soften and start to break down.
While the sauce is simmering, whip up the waffle batter – just throw all the ingredients (gingerbread mix, milk, eggs, vanilla extract and coconut oil) in a bowl and stir. I’m experimenting with using trendy coconut oil for a lot of my baking these days. I’m a huge coconut fan, and I like the subtle hint of coconut flavor it brings to these waffles.
The batter will be fairly thin and easy to pour, and it will thicken slightly as it sits for a few minutes. Check on that pear sauce and give it a stir once in a while.
Heat up that waffle iron, and spray with nonstick spray. Once it’s hot, pour some batter into the center of each section of your iron (you might want to check your waffle iron’s guide and use the amount they recommend.) Close the lid, and let it cook until the steam stops.
These waffles don’t get crisp like Belgian waffles – they stay soft and tender. You’ll get just a couple of crispy edges which are dark with molasses, and that’s when you take it out of the iron with a fork.
Enjoy these richly spiced waffles in a stack with lots of warm honey-pear sauce and some dried coconut flakes. As I devoured this stack, I couldn’t help thinking these would be absolutely great wrapped around a breakfast sausage with some honey pear sauce on top, like a pig-in-a-blanket. Next time!
Coconut Gingerbread Waffles with Honey Pear Sauce
- 3 pears ripe but firm, cored, chopped
- 1/2 cup honey plus more to serve
- 2 Tbsp. lemon juice
- pinch salt
- 1 cup Hodgson Mill Whole Wheat Gingerbread Mix
- 1 cup milk
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1/4 cup coconut oil warmed to liquid
- vegetable oil for waffle iron
- 1/4 cup coconut in flakes or dried strips
To make sauce, combine chopped pears, honey, lemon juice and salt in saucepan over medium heat. Cook, stirring occasionally, about 10 minutes until pear softens. Pear may break down into a chunky sauce if cooked too long, although this won’t affect the taste.
Heat waffle iron according to manufacturer's directions. Oil lightly. Combine all waffle ingredients in a large bowl and mix well. Pour 1/3 cup waffle batter (or the amount recommended for your machine) into center of heated iron and cook until steam stops and waffle is dark brown. Remove with fork then repeat the process until all the batter has been cooked. Serve hot with warm fresh pear sauce and dried coconut
Cooked waffles keeps 2-3 days covered tightly in refrigerator. Recommend storing waffles and sauce separately.
Makes about 6 4-inch waffle squares, or 1 ½ - 2 full-size waffles