Gingerbread Waffles with Cream Cheese Glaze

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4 large eggs
• 1 cup milk
• 1/2 cup sour cream
• 6 Tbsp unsalted butter, melted
• 1/2 cup packed dark brown sugar
• 3 Tbsp unsulphured molasses
• 4 oz. cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 3 – 4 Tbsp milk
• 1/2 tsp vanilla extract

Directions

1. Heat your waffle iron while you put the batter together. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds. Create a hollow in the middle of the dry ingredients, then set the bowl aside.
2. In a separate medium bowl, whisk the eggs. Add the milk, sour cream, melted butter, brown sugar, and molasses, then whisk until everything is evenly blended.
3. Pour the milk mixture into the hollow in the flour mixture, then whisk only until the batter comes together. It should still look a little lumpy.
4. Coat the waffle iron with non-stick spray. Add batter to the waffle iron, using the amount that fits your machine. Smaller waffles need about 1/3 cup, while Belgian waffles need about 2/3 cup.
5. Cook the waffles as directed by the manufacturer of your waffle iron. Transfer the waffles to plates and top with cream cheese glaze, either by spooning and spreading it over the waffles or by putting it in a resealable bag, clipping off one corner, and piping it on.