• Whisk together flour, baking powder, spices, baking soda, and salt in a large mixing bowl.
  2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt, 1/4 teaspoon ground cloves, 1/8 teaspoon ground nutmeg
• In another bowl, beat eggs, then mix in brown sugar, milk, and molasses until blended.
  2 large eggs, 1/4 cup brown sugar, 1 1/2 cups milk, 1/2 cup molasses
• Pour wet ingredients into dry and mix well to combine, but do not mix until smooth. The batter should have a few lumps. Let sit for at least 30 minutes for the flour to absorb liquid and develop the gluten.
• Preheat the waffle iron according to manufacturer instructions. When ready to cook the waffles, whisk the melted butter into the batter.
  4 tablespoons unsalted butter
• Cook the waffles in batches, setting on a sheet pan in a low oven to keep warm until all of the batter is used.

Cinnamon Whipped Cream

• In a large mixing bowl (preferably metal), beat the heavy cream until bubbly and starting to thicken. While beating, sprinkle in the powdered sugar and cinnamon and continue to beat until stiff peaks form. Store any leftover whipped cream in the refrigerator in an airtight container and use within 3 days.
  1 cup heavy whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon ground cinnamon