Hold on to your hat, folks, we've got a winner right here! I had some leftover Peach Syrup in the fridge, and I've been dreaming of utilizing some ginger, and there is nothing more tempting than waffles for breakfast. Enter my latest concoction: Ginger Spice Waffles with Chunky Peach Syrup.
This is the way I did it, but feel free to tweak this recipe to suit you; you know I would, and did!
Bring to boil 1 cup of sugar and 1 cup of water. Add 2 cups of diced, fresh peaches to the syrup and let it boil for one minute. Remove from heat.
Ginger Spice Waffles
Forgive me for using Krusteaz Pancake mix as a base; it's just what I do when I don't feel like measuring out baking powder & soda, and salt.
1 cup of All-Bran, soaked in 1 cup of almond milk (or whatever you drink) in a small bowl
3 egg whites, beaten until stiff peaks form in a medium bowl
1 1/2 cups of Krusteaz in a large bowl, to which you will add:
1 teaspoon of ginger (I'm going to use FRESH next time)
1 teaspoon of pumpkin pie spice
1/2 teaspoon of cinnamon
I did not add any sweetener (sugar or Stevia), but you could. One thing I will experiment with NEXT time (translation: TOMORROW) is to crumble a couple of ginger snaps and add to the batter right before cooking.
Combine the All-bran mixture with the dry ingredients with enough water to make a fairly stiff batter. (Start with a cup, and go up from there.) Then gently fold in the egg whites
Cook in waffle maker.
Top with Chunky Peach Syrup, and whipped cream or topping.