Gingerbread Waffles

By VegasBartender

Susan Kitchens, Cooking Light

MARCH 2007

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups fat-free buttermilk
• 3 tablespoons canola oil
• 3 tablespoons molasses
• 2 teaspoons finely grated peeled fresh ginger
• 2 large egg yolks
• 1 (4-ounce) container applesauce
• 3 tablespoons minced crystallized ginger
• 2 large egg whites
• Cooking spray

Preparation

Step 1

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through applesauce) in a small bowl. Add milk mixture to flour mixture, stirring just until combined. Stir in crystallized ginger.

Beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter.

Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter evenly to edges. Cook for 5 minutes or until steaming stops, and repeat procedure with remaining batter.