Gingerberry Waffles!

When our friends (and fellow foodies) Rob & Lisa were visiting Whaling House a couple weeks back, I mentioned that we would be having waffles in the morning. Without hesitation, Rob started channeling this donkey. We've been doing the same ever since. 

The waffles just keep getting better around here, after years of waffle failures. Although I posted the backstory and recent improvements in Whaling House Waffle Surprise (May 2016), I have done further tweaking of the recipe that warrants and update. Please read that post for the full context of this recipe, and then I invite you to proceed as I did this morning.

Preheat oven anywhere in 250-275 F range and put plates or platter on oven rack just before starting.

Dry ingredients -- in a medium bowl whisk or sift:
1-1/2 cups all-purpose flour (King Arthur if you can get it)
1/2 cup Johnny Cake corn meal from Gray's Grist Mill (I used the generic term "corn meal" last year, though I don't know what happens when lesser corn meals are used. Treat yourself to Gray's if you can get it. I am lucky enough to get mine directly from the mill -- I recommend a visit!)
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t ground ginger (later amended: 1 t ginger plus other autumn spices, especially cardamom) 

Note on sifting: In my 2016 post, I extolled the virtues of sifting, and still aver that it will yield fluffier waffles. Using the Johnnycake meal, whisking leaves just a trace of crunchitty bits that I think gives these waffles character. But for real indulgence, sifting is probably best.)

Berries
1/2 to 1 cup frozen mixed berries -- Rinse to thaw in a small bowl, sieved and return to the bowl. Mash with a fork and then transfer to a measuring cup of at least 2 cups capacity.

Wet ingredients
2 eggs (we use organic Country Hen)
approx. 1-1/4 cup milk (we use delicious 1% Crescent Ridge)
1/4 C butter (Amish or regular), melted
1 T vanilla

Splash of Triple Sec (optional)

Beat two eggs in a small bowl.
Pour milk into measuring cup over the mashed berries until the combined liquids (and fruit bits) reach 2 cups. Add to eggs.
Add butter and vanilla; blend well.

Mix wet ingredients (with berries) into dry ingredients, scraping sides of bowl until all is wet. Do not over mix.

Optional
1 C fresh berries or strawberries, sliced if appropriate, mixed gently into batter

Following waffle-iron manufacturer's directions, heat waffle iron, spray with Pam cooking spray or brush with oil. Spoon spoon batter onto hot griddle, perhaps enough to cover 2/3 of the center of the iron. Technique improves over time.

Top with pure maple syrup -- we get ours from Hanson Farm -- and enjoy with good coffee!
This pairs beautifully with a good cup (or two) of fairly traded, organic coffee.