"My cousin Betsy and her husband developed these fluffy waffles for a family Champagne brunch. Serve with a dollop of lemon curd." -KKD
Cooking Light MARCH 2007
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.
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