Every morning when my five-year-old wakes up, the first thing he asks me is what are we doing today? He’s so used to being on the move whether it’s school, swim lessons or something else. We don’t have many mornings where we aren’t rushing out the door.
That’s why I’m counting down the days to winter break!
Besides giving us the chance to relax and linger in our pajamas a little longer, we can do a proper breakfast.
Whether it’s baking scones, his absolute favorite pastry, or getting bagels in our neighborhood, we are big fans of breakfast.
I’m even more excited because my friends at Calphalon let me try their new and beautiful IntelliCrisp Waffle Maker in dark stainless steel. It looks super sleek on my countertop and cooks waffles to absolute perfection.
The Calpahlon IntelliCrisp Waffle Maker has ceramic-coated cooking plates guaranteeing waffles that are crisp on the outside and fluffy on the inside. Feeling the spirit of the season, I made gingerbread waffles with citrus compote.
My son is always trying to sneak a sip of my chai latte. That’s why I knew he would love the spiced waffles with a combination of cinnamon, ginger, cardamom, allspice and cloves.
The compote is a mix of grapefruit and Blood, Cara Cara and Navel oranges. I sweetened it with maple syrup and sprinkled on pomegranate seeds.
I’m already predicting there will be A LOT more waffles the entire month of December. And looking ahead to January, I think I should add to my growing resolutions list, making those special breakfasts part of our regular routine.
With ginger, cinnamon and other spices, these gingerbread waffles are served with a fresh citrus compote with grapefruit, orange and pomegranate seeds.
1 grapefruit, peeled, pith removed and cut into segments
1 Blood orange, peeled, pith removed and cut into segments, juice reserved
1 Cara Cara orange, peeled, pith removed and cut into segments, juice reserved
1 Navel orange, peeled, pith removed and cut into segments, juice reserved
2 tablespoons maple syrup plus more for serving
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
1–1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Pinch of allspice
1 teaspoon kosher salt
1 cup milk
1/2 cup Greek yogurt
3 tablespoons molasses
6 tablespoons unsalted butter, melted and cooled
4 large eggs
1 teaspoon vanilla extract
1/2 cup pomegranate seeds
For the compote, combine the grapefruit, oranges, maple syrup and 1/2 cup juice in a small saucepan. Simmer over medium heat for 5-7 minutes until fragrant and slightly reduced. Transfer to a bowl and let cool.
Preheat the Calpahlon IntelliCrisp Waffle Maker. In a large bowl, combine the flour, baking powder, baking soda, both sugars, ginger, cinnamon, cloves, cardamom, allspice and salt. In a medium bowl, whisk together the milk, yogurt, molasses, butter and eggs. Fold the wet ingredients into the dry ingredients until just combined.
Cook the waffles to your desired doneness. Top with citrus compote, pomegranate seeds and maple syrup before serving.