Gingerbread Waffles

Tonight I had a hankerin' for something waffley for dinner, so I googled "waffle recipe" to see what kind of yumminess I could find. I stumbled across a recipe for gingerbread waffles. It was perfect! Since I am on my low-sugar diet I am trying to not eat lots of syrup and other sugary waffle toppings, which leaves my waffles pretty dry and blah. But not this recipe. No toppings needed, although it would probably be extra good with a little whipped cream. Maybe next time...

Picture courtesy of Inn Cuisine

Gingerbread Waffles
From Inn Cuisine, who adapted it from Taste of Home's Holiday and Celebrations Cookbook, 2005
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 syrup if desired)
3 tablespoons butter, melted
1/8 teaspoon cream of tartar

In a large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly. In a 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 until just combined--do not over mix.

In a 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 and cook according to manufacturer's directions, until light golden brown.

Sprinkle with confectioners sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.

Yeild: 8 waffles (mine only ended up making 4, so I had to double the batch)