Thursday, May 27, 2010

Gingerbread Waffles

Gingerbread Waffles


1 cup all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk (may substitute regular milk if necessary)
1/4 cup molasses (may substitute maple syrup if desired)
3 tablespoons butter, melted
1/8 teaspoon cream of tartar
for serving (optional)
confectioner’s sugar for dusting
whipped cream and cinnamon sticks to garnish
warm maple syrup


Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.
In the large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly. In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined—do not over mix.
In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.
Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown. Sprinkle with confectioner’s sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.
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