Hello, and welcome to Chateau's first blog post! This week, as the weather doesn't seem to know what to do, we're all about SPRING: a time of fresh growth and new ideas, and we're very excited to share our springtime with you! We'll be posting news about the shop, recipes, tips for the home and garden, and more, so stay tuned!
This week, celebrating the flush of spring, we are so pleased to partner with community-favorites Knapp's Sapp Shack for our April Pop-Up Sale Saturday 14 April from 11-4. Stop by for special discounts in the shop on White's Pottery and enjoy a maple tasting with Tim Knapp. Thinking about all that maple goodness has us hungry for a breakfast staple... waffles!
These gingerbread waffles are filling but not too dense, sweet but not overly so, and are most definitely a family favorite. We're big fans of breakfast foods, and wanted to honor this humble meal with a bit of elegance--we're using antique sterling silverware (check out the selection we have in the shop, we love to mix and match) and our favorite beautiful French linen napkins from our friends at Belle Epoque, located just two doors down on Broadway in Cape Vincent, NY.
From our home to yours, we hope you enjoy!
Prep Time: 10 min.
Cook Time: 15 min.
Serves 4
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea or table salt
1/2 cup stout beer*
1/2 cup molasses
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
3 tablespoons butter, melted, plus extra for brushing waffle iron
*We're using some delicious stout made by our neighbors at the Cape Vincent Brewing Company. Don't worry, if beer's not your thing or you're making this for the wee ones, substitute buttermilk, yogurt thinned with a little milk, or even fresh apple cider!
White's Pottery batter bowls are the perfect size to whip up waffles, pancakes, cookies... you name it!
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, molasses, sugars, egg and butter until combined. Pour the wet into the dry ingredients and stir until just combined.
Heat waffle iron to a middle heat. Either brush waffle iron with melted butter or spray it lightly with a nonstick cooking spray. Ladle gingerbread batter into waffle iron until it's about 3/4 filled out. Cook according to manufacturer’s directions. (We've found adding an extra minute or two doesn't hurt!)
Serve with all-natural Knapp's Sapp Shack maple syrup in a White's Pottery maple syrup pitcher, butter (we highly recommend Kerry Gold Irish butter) kept soft in your favorite French butter keeper, and enjoy!
