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.