I've tried numerous versions of gingerbread waffles--Rachel Ray (with and without the pumpkin), Smittenkitchen, and others. As a gingerbread lover, this recipe falls very short for me. The batter needs additional depth, sweetness and spiciness. Not too sweet, but sweet enough along with the spice to merit it being called gingerbread. For the 2 cups of flour, it needs 2 Tablespoons of dried ginger and 1/2 teaspoon cloves. To achieve gingerbread depth and sweetness, it needs more molasses along with some brown sugar to balance the molasses. For two cups of flour, I used 1/2 cup molasses and 2/3 cup brown sugar. You can play around with those measurements to adjust to your sweetness needs, but the recipe as written needs additional sweetness. I find that 2 eggs per cup of flour gives the batter an 'eggy' taste. One egg per cup of flour is just right. Next time, I will also try adding a couple of ounces of chopped crystallized ginger or some freshly grated ginger to the recipe.

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