Gingerbread Waffles

No ordinary breakfast, gingerbread waffles are an easy indulgence and best served with tangy sour cream and tart lingonberry preserves (although, truth be told, they're delicious with any type of berry jam). For a special touch, use a heart-shape waffle iron.

2 cups all-purpose flour
¼ cup raw sugar
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. sea salt
1½ tsp. ground cinnamon
1 tsp; ground ginger
½ tsp. ground cardamom
¼ tsp. ground cloves
4 large eggs
6 Tbsp. unsalted butter, melted and cooled
1 cup whole milk
½ cup sour cream, plus more for serving
3 Tbsp. unsulfured molasses
Lingonberry preserves (or other berry preserves), for serving

Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.

Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

Makes 10 servings.