New This Month

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


  1. Heat waffle iron. In a large bowl, sift together the flour, ginger, cinnamon, cloves, salt, baking soda, baking powder, and sugar.

  2. In a medium bowl, whisk together egg yolks, molasses, buttermilk, and butter. Pour into dry ingredients; stir until just combined.

  3. In a medium bowl, beat egg white until stiff but not dry. Fold into the batter.

  4. 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.

  5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.


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