Infused Gingerbread Waffles with Cranberry Maple Syrup
Lightly spiced, these waffles make a cozy breakfast treat. We used the “Waffleye” Waffle Maker to make ours! We love them with this Cranberry Maple Syrup, but you can stick to classic maple and they’ll still be delicious!
Makes 4 (7-inch) waffles + 1 ½ cups syrup
What you’ll need:
For the Gingerbread Waffles
- 1 1/3 c room temperature milk
- 3 T melted cannabutter
- 1/3 c molasses (not blackstrap)
- 1/2 c dark brown sugar, packed
- 1 large egg
- 1 3/4 c flour
- 2 t baking powder
- 2 t ground ginger
- 1 1/2 t ground cinnamon
- 1/4 t ground nutmeg
- 1/8 t ground cloves
- 3/4 t table salt
- Confectioners sugar (optional)
For the Cranberry Maple Syrup
- 1 c whole fresh cranberries, divided
- 3/4 c maple syrup
- 1 T brown sugar
- 1/2 t cinnamon
- 1/4 t table salt
- 1 T unsalted butter
What to do:
For the waffles:
- In a large bowl, whisk the milk, cannabutter, molasses, brown sugar, and egg until well combined. In a separate bowl, mix the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt.
- Pour half the flour into the wet ingredients and stir well before adding the remander. Stir until combined; there will be some small lumps—that’s okay!
- Let the batter rest while the waffle iron is preheating, about 5 minutes. Spray your waffle iron with cooking spray or brush with melted butter. Scoop approximately 2/3 to ¾ cup batter and pour on your iron. Every waffle maker is different so adjust accordingly. Use the base of your measuring cup or a silicone spatula to spread lightly, leaving ½ border from sides of iron. Cook for about 3-4 minutes, or according to your waffle iron’s instructions. Your waffles should be golden brown and slightly soft (they will crisp up as they cool). Remove the waffle from the iron and cool on a rack.
- Cook the remaining waffles and serve with the Cranberry Maple Syrup (detailed below). Don’t forget a festive dusting of confectioners sugar!
For the syrup:
- Simmer cranberries, maple syrup, cinnamon, and salt for about 3 minutes, until the berries begin to pop! Remove from heat.
- Crush cranberries with a fork. Simmer for an additional 2-3 minutes, then remove from heat again.
- Stir in the butter. The syrup will thicken as it cools. Enjoy! 🌱🧇
Words of wisdom: Start low, go slow!
*Before putting cannabutter to use in a recipe, taste ¼ t. of the infusion with a small bite. Wait an hour to let your body digest, then assess how you’re feeling to determine if your ideal dose needs adjusting. While this will provide you with a nice baseline for your recipe, you’ll want to be mindful of your math. Infusing a whole dish requires careful planning!
The information provided herein is not intended to serve as medical advice or as a substitute for talking with your health care provider. Please consult with your personal health care provider prior to using medical cannabis.
For use only by adults twenty-one years of age and older.
We do not promote the mixture or consumption of cannabis products with alcohol.
For more cannabis inspirations, be sure to follow us on Instagram: @curaleaf.usa