Gingerbread Waffles

recipe
"My cousin Betsy and her husband developed these fluffy waffles for a family Champagne brunch. Serve with a dollop of lemon curd." -KKD

Yield:

9 servings (serving size: 2 waffles)

Recipe from

Cooking Light

Nutritional 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

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

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.

Note:

Susan Kitchens,

Cooking Light

March 2007
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