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Gingerbread Waffles

Yield 9 servings (serving size: 2 waffles)
"My cousin Betsy and her husband developed these fluffy waffles for a family Champagne brunch. Serve with a dollop of lemon curd." -KKD

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

Nutrition Information

  • calories 208
  • caloriesfromfat 26 %
  • fat 6.1 g
  • satfat 0.7 g
  • monofat 3.2 g
  • polyfat 1.7 g
  • protein 5.8 g
  • carbohydrate 32.5 g
  • fiber 1 g
  • cholesterol 47 mg
  • iron 2 mg
  • sodium 277 mg
  • calcium 124 mg

How to Make It

  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.

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

  3. 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.