Gingerbread Belgian Waffles
- Servings: 6
Source: Martha Stewart Living, June 1999
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 3 eggs, separated
- 1/2 cup molasses
- 1 1/2 cups nonfat buttermilk
- 8 tablespoons (1 stick) butter, melted
Heat waffle iron. In a large bowl, sift together the flour, ginger, cinnamon, cloves, salt, baking soda, baking powder, and sugar.
In a medium bowl, whisk together egg yolks, molasses, buttermilk, and butter. Pour into dry ingredients; stir until just combined.
In a medium bowl, beat egg white until stiff but not dry. Fold into the batter.
Ladle about 1/3 cup batter onto each section of waffle grid; spread batter almost to edges. Close lid; bake about 5 minutes, until no steam emerges from the waffle iron.
Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.